Best Savory Italian Asparagus Recipes

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BAKED ASPARAGUS ITALIAN STYLE (ASPARAGI AL FORNO)



Baked Asparagus Italian Style (Asparagi Al Forno) image

Italians love asparagus like Americans do baked potatoes. They have a quatrillion ways to serve it, and even prepare versions to be served with fried eggs for breakfast. I ran into this recipe years ago when visiting northern Italy. I fell in love with it and have relished it for years. Try it and enjoy.

Provided by Preacher_in_Kitchen

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs green asparagus or 1 1/2 lbs white asparagus (prefer thicker stalked)
salt & freshly ground black pepper
6 teaspoons extra virgin olive oil
1/2 cup freshly grated parmigiano-reggiano cheese, best parmesan cheese by far (2 oz)

Steps:

  • Preheat oven to 350 degree F.
  • Clean the asparagus and trim off the woody ends if necessary.
  • Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
  • Be sure not to over cook and make asparagus limpy.
  • Place asparagus in a buttered, oven tolerant dish or pan.
  • Season with pinch of salt and black pepper.
  • Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
  • Bake in preheated oven for about 6-7 minutes until golden brown.
  • Enjoy-- mmmmmmm.

Nutrition Facts : Calories 135.2, Fat 9.7, SaturatedFat 2.8, Cholesterol 7.2, Sodium 173.1, Carbohydrate 7, Fiber 3.6, Sugar 3.2, Protein 7.5

SOLE WITH SAVORY BREAD CRUMB TOPPING AND ROASTED ASPARAGUS



Sole with Savory Bread Crumb Topping and Roasted Asparagus image

My mom often served a version of this dish when I was a kid, and it was one of my favorites. I guess it makes sense that it has become one of my go-to fast and easy dinners too. It's a weeknight trifecta-simple, tasty, and family friendly. All you need to do is sprinkle seasoned buttered bread crumbs onto a white, flaky fish fillet, and in less than 10 minutes the fish is done and the bread crumbs are crisped. I made it healthier by using freshly made whole-grain bread crumbs (which are a cinch to make) and adding some olive oil to the mix to keep the butter minimal. Roasting asparagus right alongside makes it a real two-for-one. Enjoy with some whole-grain rice, quinoa, or orzo.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 bunch asparagus (about 1 pound)
4 teaspoons olive oil
1/2 teaspoon salt
1 medium clove garlic
2 slices whole-wheat sandwich bread
1 1/2 teaspoons unsalted butter
1 medium lemon
1/2 teaspoon dried oregano
4 sole fillets or other thin, flaky white fish (6 ounces each)
2 tablespoons fresh Italian parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the asparagus spears, then place them in a baking dish. Toss with 2 teaspoons of the oil and 1/4 teaspoon of the salt. Roast until they are crisp-tender, 10 to 15 minutes depending on the thickness of the spears.
  • Meanwhile, place the garlic in a food processor and pulse until chopped. Cut off and discard the crusts from the bread, then add the bread to the processor and pulse until fine crumbs are formed.
  • Heat the remaining 2 teaspoons oil and the butter together in a medium skillet over medium heat. While the oil is heating, finely zest the lemon until you get about 1 teaspoon of zest.
  • Add the garlic and bread crumbs to the skillet and cook, stirring frequently, until the garlic is fragrant and the crumbs are toasted, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, oregano, and the remaining 1/4 teaspoon salt.
  • Arrange the fish fillets on an aluminum foil- or parchment paper-lined baking sheet. Squeeze the juice of half of the lemon over the fish, then press the bread crumb mixture on top. Bake until the fish is just opaque and flakes easily with a fork, about 8 minutes. While the fish is cooking, chop the parsley.
  • To serve, arrange the fish on serving plates with the asparagus alongside. Sprinkle with the juice from the remaining lemon half and the parsley before serving.

Nutrition Facts : Calories 270, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 500 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 37 grams

ITALIAN ASPARAGUS



Italian Asparagus image

Make and share this Italian Asparagus recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus spear
3/4 cup chopped tomato
2 tablespoons chopped green onions
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 teaspoons freshly grated parmesan cheese or 2 teaspoons asiago cheese

Steps:

  • Snap off tough ends of asparagus.
  • Remove scales from stalks with a knife or veggie peeler, if desired.
  • Arrange asparagus in a veggie steamer over boiling water.
  • Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
  • Combine tomato and next 4 ingredients in a small bowl, stir well.
  • To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

Nutrition Facts : Calories 36, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.7, Sodium 30.9, Carbohydrate 6.3, Fiber 2.8, Sugar 2.4, Protein 3.4

ROASTED ITALIAN ASPARAGUS WITH PARMESAN



Roasted Italian Asparagus With Parmesan image

Make and share this Roasted Italian Asparagus With Parmesan recipe from Food.com.

Provided by MsSally

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb asparagus (trimmed, and cut into 2-inch pieces)
1/2 cup Italian dressing
1/2 teaspoon garlic powder
1/4 cup parmesan cheese (grated)

Steps:

  • Mix garlic powder into dressing.
  • Toss dressing with asparagus.
  • Roast asparagus in 400 degree oven for 15 to 20 minutes.
  • Sprinkle with parmesean and place under broiler for about 3 minutes.

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO



Asparagus Frittata With Burrata and Herb Pesto image

Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.

Provided by David Tanis

Categories     breakfast, brunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small bunch medium asparagus, tough bottoms removed
1/2 cup extra-virgin olive oil
1 cup basil leaves, plus a few small basil leaves for garnish
1 cup flat-leaf parsley leaves
Salt and pepper
2 tablespoons unsalted butter
8 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 ball of fresh burrata, about 1/2 pound, at room temperature

Steps:

  • Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  • In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  • Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  • Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  • Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  • Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

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