ASPARAGUS WITH SALSA VERDE
The scarlet onions and fine slivers of orange peel in this green sauce look and taste like spring. The sauce can be made ahead of time, the orange juice and vinegar added at the very end so that the greens remain bright and snappy. This sauce is also good over grilled asparagus. Serve at room temperature or slightly chilled.
Provided by Deborah Madison
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
- FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
- FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
- Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
- FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
- TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.
MY FAVORITE ASPARAGUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
- Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
PAN-FRIED ASPARAGUS WITH ONIONS
Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.
Provided by Laurie Brenner
Categories Side Dish Vegetables Onion
Time 16m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
- Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
- Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g
ROASTED ASPARAGUS WITH SALSA VERDE
Provided by Alex Guarnaschelli
Categories side-dish
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
- Trim about 1 inch off the bottom of the asparagus and discard. Arrange the asparagus in a single layer on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with a generous pinch of salt and pepper. Place the baking sheet in the center of the oven and roast until slightly tender and lightly browned, 5 to 8 minutes.
- Meanwhile, add the mustard and vinegar to a medium blow. Grate the zest of the lemon into the bowl and squeeze in the juice. Add the remaining 3 tablespoons olive oil. Mince the garlic and add to the bowl. Mince the anchovies and add to the bowl along with the anchovy oil. Finely chop the parsley, including the stems, and add to the bowl. Chop the mint leaves and add to the bowl. Cut off and discard the woody bottoms of the tarragon. Chop the remaining tarragon and add to the bowl. Chop the pickle and add to the bowl along with the pickle brine. Mix together with a spoon and taste for seasoning. Refrigerate if not using immediately.
- Season the asparagus with salt and drizzle with the honey. Spoon some of the salsa verde over the asparagus and transfer to a platter. Top with additional salsa verde.
ASPARAGUS WITH CARAMELIZED ONIONS
I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.
Provided by Chef Mean Green
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
- Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil.
- Add salt and asparagus and cook 3 minutes, drain.
- Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.
Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3
ASPARAGUS WITH GARLIC AND ONIONS
Asparagus and onions are steamed until tender, then quickly browned in butter with garlic.
Provided by ChocolatePrawns.com
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
- When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 9.1 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 128 mg, Sugar 3.8 g
ASPARAGUS SALSA
Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long. -Emma Thomas Rome, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water., In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.
Nutrition Facts : Calories 15 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
ASPARAGUS SALSA
This salsa is basically a spring vegetable version of a pico de gallo - lots of the freshest vegetables of the season brought together to add an extra punch of asparagus to my Asparagus Soup and Asparagus Omelet, or just use it as a great dip for tortilla chips!
Provided by Carla Hall
Categories condiment
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.
GRILLED ASPARAGUS WITH SPRING ONION VINAIGRETTE
This delicious asparagus is courtesy of chef Jimmy Bradley and goes perfectly with his recipe for Halibut with Grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat a grill pan over high heat.
- Brush asparagus with olive oil and transfer to grill. Grill asparagus for 1 1/2 minutes; sprinkle with salt and pepper. Serve immediately drizzled with vinaigrette.
JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON
This recipe is based on one found in "From Julia Child's Kitchen". It may be served either hot or cold.
Provided by Marissa Lynn
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
- Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.
Nutrition Facts : Calories 225.9, Fat 18.3, SaturatedFat 2.6, Sodium 310.8, Carbohydrate 10.1, Fiber 2.7, Sugar 3.5, Protein 2.8
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