Best The Queens Holiday Asparagus Recipes

HOLIDAY ASPARAGUS

Holiday Asparagus image

This is a great side dish with wonderful flavor and great color! This is always the first dish on the table that gets eaten up and disappears, with our dinner guests who only had one helping, begging for more. Because of the cranberries and the visual presentation, it's perfect for Thanksgiving, Christmas or any dinner party occasion. Enjoy!

Provided by DON M.

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch fresh asparagus
1 1/2 cups dried cranberries
3/4 cup slivered almonds
1/4 cup extra virgin olive oil
3/4 cup crumbled feta cheese

Steps:

Sauté almonds and cranberries in heated oil set to medium.
While sautéing, chop asparagus into 2 inch pieces.
When almonds are about to turn a golden brown, move almonds and cranberries to a casserole and set aside.
In the same oil, sauté asparagus until they are a beautiful bright green.
When finished, add asparagus and Feta cheese to the casserole and toss lightly until mixed thru.
Serve immediately while still warm.

Nutrition Facts : Calories 224.6, Fat 19.7, SaturatedFat 4.6, Cholesterol 16.7, Sodium 210.7, Carbohydrate 8, Fiber 3.5, Sugar 2.9, Protein 6.3

THE BEST ROASTED ASPARAGUS

The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

THE QUEEN'S HOLIDAY ASPARAGUS

The queen's holiday asparagus image

These asparagus would make any meal seem like it's a holiday! This is one of the side dishes I'll be serving on Thanksgiving. You can serve these either at room temperature or warmed slightly with some melted unsalted butter. Before serving taste for seasonings, salt and pepper if necessary.

Provided by Irisa Raina 9 @Irisa

Categories Vegetables

Number Of Ingredients 16

Ingredients

- 2 bunches fresh asparagus
- 2 tablespoons apple cider vinegar
- 1 - 12 ounce container of frozen apple juice
- ¼ cup turbinado sugar
- ¼ cup water
- ¼ cup bread & butter pickle juice
- ¼ cup sweet smoky chipotle pickle juice
- 3 medium/large jalapeno peppers {chopped fine}
- ½ cup red onion {chopped fine}
- ¼ cup sweet smoky chipotle pickles {chopped fine}
- 1/4 cup bread and butter pickles { chopped fine }
- 2 pieces of jarred roasted red peppers {cut into slices}
- 2 pieces of jarred roasted red peppers {cut into slices}
- 1 teaspoon fresh ground black pepper
SPECIAL ITEMS:
- 2 mason jars, washed and sanitized

Steps:

In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice's till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
Cut the roasted red peppers into strips.
Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You'll notice that this brine only come ½ up the jars. I've tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I'll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
When you are done cutting the jalapeno's make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.