ASPARAGUS AMANDINE
This impressive side dish is easy and quick to prepare. For a weeknight, or for guests, it comes together really quickly.
Provided by Bibi
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
- Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
- Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
- Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 7.7 g, Cholesterol 7.6 mg, Fat 8.1 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 65.9 mg, Sugar 2.5 g
ASPARAGUS ALMONDINE
this is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well.
Provided by 2Bleu
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
- In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
- Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
- Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
- Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.
TROUT AMANDINE, STEAMED ASPARAGUS, AND NEW POTATOES
Timing tip: Set a deep pot filled midway with water on the stove for your potatoes. It will come to a boil while you prepare the appetizer tray.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place oven on low and rest a platter on an oven rack.
- Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.
- Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.
- Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
- Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.
- Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.
- Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
- Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
ASPARAGUS AMANDINE
Categories Side Vegetarian Quick & Easy Almond Asparagus Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring about 10 inches across top simmer asparagus in water and butter, uncovered, until asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. Stir in almonds, lemon juice, and salt and pepper to taste.
CHICKEN AND BRIE BUNDLES WITH ASPARAGUS ALMONDINE
This is so easy to prepare, yet the presentation is wonderful. My DH loved this and hes not too keen on chicken. Very easy to prepare for a special occasion as you can make the bundles in advance, and then pop in the oven half an hour before serving. I served with asparagus almondine. Adopted from a Rachel Ray recipe.
Provided by ChefDebs
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 *F.
- Cook the asparagus in boiling water for 5 mins, until just tender, drain and put in ice water to stop cooking. Drain and pat dry.
- Season the chicken breasts with the salt, pepper, thyme and lemon zest.
- In a skillet heat the olive oil and saute the chicken breasts for 5 mins a side until golden. remove from pan.
- To the same skillet add the butter and the mushrooms and cook for 5 mins until slightly brown and tender. Add the sherry and dijon mustard and simmer for 5 minutes Add the cream and season with salt and pepper, simmer for a furthur 2 minutes Remove from heat.
- Roll the puff pastry sheet out on a floured surface and cut into 2 large squares ( 8 " X 8" ).
- In a small bowl mix the egg and water together and brush the edges of the 2 pastry squares with the egg mix.
- Place 3 slices of brie in the middle of each puff pastry sheet, and top with a chicken breast.
- Spoon the mushroom mixture over the top of the chicken.
- Now fold up the pastry, pinching the edges together to seal.
- Place the bundles seam side down on a greased baking sheet, and brush with the remaining egg mix.
- Using any leftover pastry pieces cut out heart shapes and place on top of the bundles, brushing with more of the egg mix.
- Bake in the oven for 30 mins until the pastry is golden brown.
- Meanwhile, add 2 tbsps butter to a skillet and toss the asparagus and almonds together and saute for 5 mins, until the almonds are golden brown.
- Serve with the bundles.
Nutrition Facts : Calories 1599.5, Fat 113.9, SaturatedFat 35.3, Cholesterol 261.1, Sodium 1247.4, Carbohydrate 73.2, Fiber 7.7, Sugar 6.6, Protein 49.8
ALMOND ASPARAGUS
If you love asparagus, this dish is perfect for you. The almonds adds a bit of crunch to the recipe.-Helen Manhart, Neola, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, melt 2 tablespoons butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. , Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture.
Nutrition Facts : Calories 143 calories, Fat 11g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 151mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
LEMON ALMOND ASPARAGUS
I love this timesaving way to dress up fresh asparagus. Drizzle butter and lemon juice over the spears before topping them with almonds and lemon zest strips. -Linda Barry, Yakima, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.
Nutrition Facts : Calories 78 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
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