ASPARAGUS PICKLES RECIPES RECIPES
ROASTED ASPARAGUS RECIPE - NYT COOKING
Roast asparagus this way and it becomes positively juicy. You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Total Time 20 minutes
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http//schema.org, Calories 45, UnsaturatedFatContent 1 gram, CarbohydrateContent 6 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 356 milligrams, SugarContent 3 grams
BEST GRILLED ASPARAGUS RECIPE - HOW TO GRILL ASPARAGUS
Grilling is the best way to make asparagus from Delish.com.
Provided by Lindsay Funston
Categories side dish
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 4
Steps:
- Heat a grill or grill pan over high heat. Toss asparagus lightly in oil and season generously with salt and pepper. Grill, turning occasionally, until tender and charred, 3 to 4 minutes.
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GRANDMA'S DILL PICKLES RECIPE: HOW TO MAKE IT
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Calories 4 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Calories 4 calories per serving
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
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GRANDMA'S DILL PICKLES RECIPE: HOW TO MAKE IT
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Calories 4 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Calories 4 calories per serving
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
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From delish.com
Reviews 4.4
Total Time 30 minutes
Category dinner party, easy chicken, dinner, main dish
From delish.com
Reviews 4.4
Total Time 30 minutes
Category dinner party, easy chicken, dinner, main dish
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. Top with sliced chicken and garnish with more Parmesan and parsley.
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From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 14 per serving
Reviews 4
Total Time 20 minutes
Calories 14 per serving
- Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they’re ready. They keep a month in the refrigerator.
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I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Calories 35 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Calories 35 calories per serving
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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For a tasty breakfast or brunch, fry up Alton Brown's easy Frittata recipe, loaded with asparagus and country ham, from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
Category main-dish
Cuisine italian
From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
Category main-dish
Cuisine italian
- Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
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REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU ...
From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Reviews 4.7
Total Time 40 minutes
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
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PICKLED ASPARAGUS RECIPE | ALLRECIPES
Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.
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