Best Sauteed Asparagus With Fleur De Sel Recipes

BALSAMIC ROASTED ASPARAGUS WITH FLEUR DE SEL AND PARMESAN

Steps:

• Preheat oven to 450 degrees.
• Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
• Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
• Shake the pan to coat the asparagus evenly with oil.
• Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
• Watch it carefully!
• It's so sad to overcook it!
• Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
• Serve immediately.

BALSAMIC ASPARAGUS

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

CRISPY FARM RAISED POUSSIN WITH FOIE GRAS, ARMAGNAC SAUCE, ASPARAGUS, AND MORELS

Steps:

• Poussin and garnish: In a large bowl, combine the water and fleur de sel. Soak the poussin in the salted water for 5 to 6 hours. Remove poussin from water, dry off, and add salt and pepper to skin side only.
• Preheat oven to 550 degrees F.
• Heat a saute pan and add the vegetable oil. When the oil is just beginning to smoke, place the poussin skin side down in pan. Place in a 550 degree F oven for 8 minutes. Remove from oven and finish on the stovetop until deep golden brown is achieved. Remove and set aside, do not wash pan.
• Heat the remaining vegetable oil in a saute pan. When the pan is hot, sear the foie gras on both sides. When the fois gras is soft to the touch, remove, and set on a plate. It is very important not to burn the fat of the foie gras, so do not get the pan too hot.
• Deglaze the pan with Armagnac. Combine the veal stock, foie gras, and pan juice and add to the blender. Blend on low speed until foie gras is completely incorporated. Place in a small saucepan, bring to a simmer and season with salt and pepper.
• Remove excess fat from the chicken pan and saute white asparagus and morels in pan. Season with fleur de sel, pepper, and a pinch of chopped tarragon.
• To serve: Place white asparagus and morels on plate, sauce around vegetables, and place poussin on top skin side up.

REALLY TASTY SAUTEED FRESH ASPARAGUS

Steps:

• Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
• Clean the asparagus under cool, running water.
• In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
• Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
• At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
• Serve hot.

BALSAMIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 400.
• Arrange asparagus in single layer on baking sheet and coat with cooking spray.
• Sprinkle with salt and pepper.
• Bake for 12 minutes.
• Melt butter in a small skillet over medium heat.
• Cook for 3 minutes or until lightly browned.
• Remove from heat, stir in soy sauce and vinegar.
• Drizzle over asparagus, toss well to coat.

BALSAMIC ASPARAGUS WITH BACON YUM!

Steps:

• In a skillet: Sautee onions in the drippings for a couple of minutes then add bacon. Let cook over med. heat for a few minutes.
• Add asparagus and vinegar and salt. Let cook for 5- 10 minute over med. heat.
• Stir in brown sugar (this is optional but man, it contrasts the vinegar very well) and either: a)cover and cook on stovetop to desired tenderness or b)broil to desired tenderness (He broils his but I live in an apartment w/ limited resources so I just cook in skillet til tender.).

SAUTEED ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
• Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
• Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!

SAUTEED ASPARAGUS WITH SESAME SEEDS

Steps:

• Trim any tough ends from the asparagus stalks. Cut into 1 inch pieces on the diagonal.
• Heat butter in a skillet and cook the asparagus about 1 minutes, tossing and shaking to cook evenly. Sprinkle with sugar and cook, while tossing, about 30 seconds more. Sprinkle with soy sauce and continue cooking another 30 seconds being careful not to overcook.
• Meanwhile heat the sesame seeds in a dry skillet also shaking and stirring. Remove from heat when they begin to turn golden.
• Sprinkle sesame seeds over asparagus and serve.

SAUTEED ASPARAGUS WITH FLEUR DE SEL

Steps:

• In a large saute pan over medium heat, melt the butter. When bubbling, add the asparagus spears, placing them in a single layer. Immediately cover with a piece of parchment paper cut to the size of the pan, and lower the heat to low so the asparagus sweat without browning. Turn the asparagus from time to time, and continue cooking until just tender, 10 to 12 minutes. (You may need to do this in batches. For a second batch, wipe out the pan and add 1 1/2 tablespoons fresh butter; keep the first batch warm in a low oven.)
• To serve, transfer the asparagus to 4 serving plates and sprinkle with fleur de sel. Drizzle a little white truffle oil, if you like, around the asparagus, and serve.