Best Asparagus With Lemon And Mint Recipes

ASPARAGUS, LEMON, AND MINT SOUP

Steps:

• Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
• Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
• Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
• Blend soup using a hand blender or a food processor until smooth.
• Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

ASPARAGUS WITH BUTTER LEMON AND MINT DRIZZLE

Steps:

• Simmer, steam or roast the asparagus until tender but still firm.
• Use a paper towel to remove any residual water from the asparagus.
• Place the butter in a microwave proof container (I use a glass measuring cup) along with the lemon juice and chopped mint.
• While the asparagus is cooking warm the butter to the point where it's not quite all melted.
• Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
• Drizzle the butter mixture over the still hot asparagus.
• Sprinkle the lemon zest over the top if using.

ASPARAGUS WITH LEMON AND MINT

Steps:

• In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
• In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
• Just before serving, stir in mint and lemon juice.
• Serve at room temperature.

RISOTTO WITH ASPARAGUS, MINT AND LEMON

Steps:

• Remove tips from asperagus and slice stalks into thin disks.
• Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
• Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
• When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
• Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.

ROAST LEMON ASPARAGUS WITH MINT

Steps:

• 1. Heat oven to 400 degrees. Cut 4 thin slices from center of lemon, halve slices. Squeeze and reserve 1 tablespoon juice from remaining lemon halves.
• 2. Place asparagus and lemon slices on small rimmed baking sheet. Drizzle with 1 tablespoon of the oil , stir to coat. Sprinkle with salt and pepper.
• 3. Bake 10 to 13 minutes until asparagus is just crisp tender, turning once or twice.
• 4. Sprinkle with half of the mint, bake 1 minute.
• 5. Drizzle with remaining 1 tablespoon oil and tablespoon lemon juice.

ASPARAGUS WITH LEMON MINT SAUCE

Steps:

• Steam the asparagus until just tender.
• Drain.
• Meanwhile, heat the remaining ingredients together in a small saucepan.
• Pour over the asparagus and serve.

LEMON ASPARAGUS

Steps:

• Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

GRILLED ASPARAGUS WITH LEMON & MINT

Steps:

• About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.
• Brush fresh asparagus with olive oil marinade and allow to sit.
• Heat up grill and place asparagus on grill with tongs.
• Sprinkle with salt and pepper and cook for about 5-7 minutes.
• Serve immediately.