Best Emeril Lagasse Garlic Roasted Asparagus Recipes

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EMERIL LAGASSE GARLIC-ROASTED ASPARAGUS



Emeril Lagasse Garlic-Roasted Asparagus image

Make and share this Emeril Lagasse Garlic-Roasted Asparagus recipe from Food.com.

Provided by AmyZoe

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 6

2 lbs asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 1/2 tablespoons garlic, minced
salt
fresh ground black pepper
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 425.
  • In a large glass baking dish, toss the asparagus with the olive oil and garlic.
  • Season lightly with salt and pepper, and toss.
  • Bake until the asparagus are tender and lightly browned--15 to 20 minutes, depending on the thickness of the stalks, stirring twice.
  • Remove from the oven and toss with the lemon juice. Adjust the seasoning to taste.
  • Serve warm or at room temperature.

GARLIC ROASTED ASPARAGUS



Garlic Roasted Asparagus image

Make and share this Garlic Roasted Asparagus recipe from Food.com.

Provided by RedVinoGirl

Categories     Vegetable

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

2 lbs asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 1/2 tablespoons garlic, minced
salt
fresh ground black pepper
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
  • Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 96.4, Fat 7.1, SaturatedFat 1, Sodium 21.7, Carbohydrate 7, Fiber 3.1, Sugar 2, Protein 3.8

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS



Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus image

Provided by Emeril Lagasse

Categories     main-dish

Time 35m

Yield 16 ravioli, 4 servings

Number Of Ingredients 26

Red Pepper Cream Sauce, recipe follows
16 spears Blanched Asparagus, recipe follows
1/4 cup grated Parmesan, for garnish
4 teaspoons finely sliced fresh basil leaves, for garnish
1/2 pound cold, peeled and deveined shrimp
1 large egg white, cold
1 1/2 teaspoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup cold heavy cream
6 ounces lump crabmeat, picked over for shells and cartilage
1/4 cup grated Parmesan
2 tablespoons chopped shallots
1 large egg, beaten with 2 teaspoons water, for egg wash
4 fresh pasta sheets, measuring about 9 by 15 inches
2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
2 cups heavy cream
1 teaspoon paprika
1 teaspoon fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch cayenne
16 asparagus spears

Steps:

  • Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
  • Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
  • Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
  • Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
  • Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
  • With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
  • Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE



Grilled Tuna with Grilled Asparagus and Oven Roasted Tomato Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h47m

Yield 6 servings

Number Of Ingredients 17

6 (5-ounce) portions yellowfin tuna
Grilled Asparagus with Lemon-Olive Oil, recipe follows, for serving
1 teaspoon salt
Oven Roasted Tomato Sauce, for serving
1/2 teaspoon black pepper
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 tablespoons chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cloves garlic, peeled

Steps:

  • Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
  • Serve the tuna with the asparagus and tomato sauce.
  • Preheat the grill to medium.
  • In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
  • Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
  • Preheat the oven to 400 degrees F.
  • In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
  • To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
  • The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.

ROASTED EGGPLANT AND GARLIC SOUP



Roasted Eggplant and Garlic Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup roasted garlic
1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc.
Drizzle of olive oil
Salt and pepper
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quarts of vegetable or chicken stock
1 cup heavy cream
Cayenne pepper to taste

Steps:

  • Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.

ROASTED-GARLIC ASPARAGUS



Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Categories     Garlic     Side     Roast     Passover     Asparagus     Healthy     Kosher     Kosher for Passover     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Line a large jelly-roll pan with parchment paper. Set aside.
  • In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  • Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  • Transfer to a platter and serve hot.

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL



Grilled Asparagus with Lemon and Olive Oil image

Provided by Emeril Lagasse

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice

Steps:

  • Preheat the grill to medium.
  • In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
  • Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

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