ASPARAGUS FOR DINNER
Steps:
- Cut away the lower 4th of the asparagus and peel the stalk. This way the entire spear is edible will cook more quickly and at the same rate.
- Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer.
- Add the asparagus to the water, cover and quickly bring the water back to a boil. Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender. They should be just cooked through but still with some crunch left it.
- Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs. Season to taste with salt, pepper and snipped fresh chives. Dip warm asparagus into the mixture and accompany with bread.
- Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
DINNER PARTY WORTHY FRESH ASPARAGUS
There's nothing better than fresh asparagus & this is a very tasty way to serve it & impress for a company meal w/a chicken breast & green salad. Sadly fresh asparagus is rarely available here in Iceland & very expensive when I find it, so I don't fix this often like I did in the US. It can be prepared ahead, but don't refrigerate (read note below).
Provided by twissis
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus well & trim stem-ends so spears are 8" long. Parboil spears till just barely fork-tender, but still fairly crisp. Quickly drain & cover w/cold water to stop cooking process. Drain again when cool & set aside.
- Cut bacon slices crosswise, fry till crisp & drain well on paper towel.
- Slice ea egg crosswise into 6 slices.
- To assemble, pat asparagus spears dry w/paper towel & place equally in 6 groups in a 9"x13" baking dish. Top ea group w/1 sliced egg + equal amts of the crisped bacon pieces along their length & set aside.
- Microwave cream cheese in sml dish to soften & warm slightly. Set aside.
- Combine butter & flour over med-low heat to make a roux & gradually add milk. Use the flat a spatula to eliminate any lumps as you go.
- Do not overcook sauce. When milk has been added & the sauce is smooth & thickening, remove from heat & incorporate the softened cream cheese & lemon pepper seasoning salt.
- Spoon cream sauce over ea asparagus group, "dust" w/1 tbsp crushed croutons + sprinkle w/fresh chives or parsley.
- Bake in hot oven (400F) just till bubbling & serve immediately. (Can also microwave till heated through, but do not refrigerate as this will lengthen the cooking time & potentially cause the sauce to separate).
- NOTES: Sliced fresh mushrooms also work well as an addition -- For a 1-dish meal w/only a salad on the side, use this combo to stuff a well-pounded chicken breast & add mushrooms on top as a finishing touch.
Nutrition Facts : Calories 425.6, Fat 31.8, SaturatedFat 15, Cholesterol 274.7, Sodium 434.2, Carbohydrate 19.4, Fiber 3.6, Sugar 3.5, Protein 17.4
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