ASPARAGUS RECIPES IN SKILLET RECIPES

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ASPARAGUS AND TOMATO SKILLET RECIPE - FOOD.COM



Asparagus and Tomato Skillet Recipe - Food.com image

Make and share this Asparagus and Tomato Skillet recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

3 slices bacon, fried, drained and crumbled
1/4 cup thinly sliced green onion
3 tablespoons vinegar
1 tablespoon water
2 teaspoons sugar
1/4 teaspoon salt
1 1/2 lbs asparagus
2 medium tomatoes

Steps:

  • Saute onion in bacon drippings until tender.
  • Add bacon vinegar water sugar and salt. Bring to a boil over medium high heat.
  • Add asparagus. Reduce heat to medium; cover and cook 5 minutes.
  • Cut tomatoes into eight wedges. Add to skillet and cook, covered for 3 to 5 minutes.

Nutrition Facts : Calories 138.5, FatContent 8.2, SaturatedFatContent 2.7, CholesterolContent 11.6, SodiumContent 315.2, CarbohydrateContent 12.1, FiberContent 4.3, SugarContent 6.1, ProteinContent 6.7

SKILLET-BAKED EGGS AND ASPARAGUS RECIPE - NYT COOKI…



Skillet-Baked Eggs and Asparagus Recipe - NYT Cooki… image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 18 grams, SaturatedFatContent 9 grams, SodiumContent 521 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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