Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
Number Of Ingredients 5 Steps:
In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Time 15m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
Time 15m Number Of Ingredients 5 Steps:
Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet. Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander. Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.
Time 10m Number Of Ingredients 8 Steps:
Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly. Fill a large bowl with water and ice. Set aside. Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green. Plunge asparagus in a large bowl of ice water to stop the cooking. Drain. Lay asparagus in an 8 x 8 baking dish or container. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired. Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours. Remove asparagus from marinade and serve.
Number Of Ingredients 5 Steps:
Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Keep your asparagus warm. Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes. Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper. Pour over steamed asparagus& serve.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl. Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted. Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.
Time 10m Yield 4-6 servings. Number Of Ingredients 6 Steps:
Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
Time 6m Yield 4 Number Of Ingredients 4 Steps:
In a small bowl, mix together the lemon juice and mint. Set aside. Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.
Yield Serves 2 as a main dish or 4 a Number Of Ingredients 8 Steps:
Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes. Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes. Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste. Roast in preheated oven until lightly browned at the tips, about 15 minutes. Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
mix lemon zest, juice and 1/2 tsp oil and set aside. heat skillet over high heat. add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper. stir fry until beginning to brown, 3-4 minutes. reduce heat to medium, add water, cover and simmer for a few more minutes. drizzle oil mixture over asparagus, season with salt& pepper. serve garnished with freshly shaved parmesan.
Time 20m Yield 8 Number Of Ingredients 5 Steps:
Set oven control to broil. Snap off and discard tough ends of asparagus. In large bowl, toss asparagus with oil, salt, pepper and lemon slices. Arrange asparagus in single layer in 17x12-inch half-sheet pan. Broil with tops 3 inches from heat 5 to 10 minutes or until browned.
