Best Asparagus With Spicy Nutmeg Butter Recipes

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SPICY CAJUN ASPARAGUS



Spicy Cajun Asparagus image

We adore asparagus and I am always looking for new recipes with it. I saw this recipe in Quick Cooking magazine and can't wait to try it.

Provided by Ducky

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1/2 teaspoon onion powder
1/4-1/2 teaspoon seasoning salt, to taste
1/2-1 teaspoon cajun seasoning, to taste
crushed red pepper flakes, to taste
1 1/2-2 lbs fresh asparagus, trimmed

Steps:

  • Melt butter in large skillet.
  • Add onion powder, seasoned salt and Cajun seasoning and stir to mix.
  • Add aspragus, stirring just to coat.
  • Cover and cook 5-7 minutes to crisp-tender.

Nutrition Facts : Calories 57.4, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 29.6, Carbohydrate 4.6, Fiber 2.4, Sugar 2.2, Protein 2.6

ASPARAGUS WITH NUTMEG BUTTER



Asparagus With Nutmeg Butter image

Adapted from an old cookbook which suggested it as a good accompaniment to a dinner omelet. I just love asparagus, in fact I never met one I didn't like, except of course for the dreaded overcooked asparagus.

Provided by threeovens

Categories     Vegetable

Time 11m

Yield 16 spears, 4 serving(s)

Number Of Ingredients 5

16 asparagus spears, trimmed
3 tablespoons butter
1/2 lemon, juiced
1/8 teaspoon nutmeg, freshly grated
salt & freshly ground black pepper

Steps:

  • In a skillet, bring enough water to cover asparagus to a boil over medium high heat. Add salt to taste and asparagus and cook 2 to 4 minutes, depending on the size of the asparagus. Be careful not to overcook and bear in mind that they will continue to cook even after they are drained.
  • Meanwhile, heat butter in a small saucepan to melt. Add lemon juice, salt and pepper to taste, and nutmeg. Swirl to blend; pour over asparagus and serve.

ASPARAGUS WITH SPICY NUTMEG BUTTER



Asparagus With Spicy Nutmeg Butter image

Nutmeg butter on asparagus spears- you'll never want to boil your asparagus again! And its low-carb too. What could be better? From McCormick Recipes.

Provided by alijen

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

1/4 teaspoon ground nutmeg
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
2 tablespoons butter or 2 tablespoons margarine, melted
30 medium fresh asparagus spears (about 2 bunches)
1 tablespoon olive oil
1/4 cup pine nuts, toasted (for garnish) (optional)

Steps:

  • Preheat your broiler.
  • Mix nutmeg, garlic salt, and pepper into melted butter.
  • Wash and break asparagus.
  • Arrange asparagus in a single layer on a large, rimmed baking pan lined with foil.
  • Drizzle with oil and roll around to coat evenly.
  • Broil asparagus 4-6 minutes or until crisp-tender, turning once.
  • Place in a serving dish and pour seasoned butter over asparagus.
  • (Garnish with nuts, if desired.).

Nutrition Facts : Calories 85.1, Fat 7.5, SaturatedFat 3.4, Cholesterol 12.2, Sodium 45.4, Carbohydrate 3.8, Fiber 1.8, Sugar 1.2, Protein 2.2

ASPARAGUS WITH SHALLOT BUTTER



Asparagus With Shallot Butter image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound asparagus
Salt to taste
1 tablespoon finely chopped shallots
1 tablespoon lemon juice
2 tablespoons butter, cut in small pieces
Pinch of nutmeg
Freshly ground pepper to taste

Steps:

  • Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
  • Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
  • Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS WITH MEYER LEMON BREADCRUMBS



Asparagus with Meyer Lemon Breadcrumbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

SPICY ASPARAGUS SPEARS



Spicy Asparagus Spears image

This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
1/2 teaspoon Cajun seasoning
Crushed red pepper flakes to taste
1-3/4 pounds fresh asparagus, trimmed

Steps:

  • In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH SAGE AND LEMON BUTTER



Roasted Asparagus With Sage and Lemon Butter image

Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.

Provided by NcMysteryShopper

Categories     Lemon

Time 12m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs thin asparagus, ends trimmed
2 teaspoons olive oil
salt
4 tablespoons unsalted butter
30 sage leaves
3 tablespoons fresh lemon juice
1/2 shredded lemon, zest of
parmigiano-reggiano cheese, for shaving

Steps:

  • Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
  • In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
  • Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.

Nutrition Facts : Calories 116.3, Fat 9.5, SaturatedFat 5.2, Cholesterol 20.4, Sodium 22.3, Carbohydrate 6.9, Fiber 3.1, Sugar 2.1, Protein 3.7

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