ASPARAGUS DRESSING RECIPES RECIPES
BROILED ASPARAGUS WITH LEMON TARRAGON DRESSING RECIPE ...
Asparagus broiled with a Dijon, lemon, and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make.
Provided by Jill815
Categories Side Dish Vegetables Asparagus Baked
Total Time 23 minutes
Prep Time 15 minutes
Cook Time 8 minutes
Yield 1 bunch
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
- While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
Nutrition Facts : Calories 87 calories, CarbohydrateContent 7.1 g, FatContent 6.1 g, FiberContent 2.5 g, ProteinContent 2.9 g, SaturatedFatContent 0.9 g, SodiumContent 112 mg, SugarContent 2.6 g
ROASTED ASPARAGUS WITH CAPER DRESSING RECIPE | EATINGWELL
Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.
Provided by Jessie Price
Categories Baked and Roasted Asparagus Recipes
Total Time 25 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, salt and 1/4 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.
- Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon pepper. Serve the asparagus topped with the dressing.
Nutrition Facts : Calories 110.9 calories, CarbohydrateContent 11.8 g, FatContent 6.2 g, FiberContent 5.1 g, ProteinContent 5.6 g, SaturatedFatContent 0.9 g, SodiumContent 305.1 mg, SugarContent 4.6 g
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Calories 66 calories per serving
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From jamieoliver.com
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Calories 302 calories per serving
- Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.
- Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.
- Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves.
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