MARINATED ASPARAGUS RECIPES RECIPES
ZESTY MARINATED ASPARAGUS RECIPE | ALLRECIPES
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Asparagus Side Dishes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, CarbohydrateContent 18 g, FatContent 27.5 g, FiberContent 4.4 g, ProteinContent 5.1 g, SaturatedFatContent 3.1 g, SodiumContent 1782.6 mg, SugarContent 5.7 g
FRIED ASPARAGUS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
Nutrition Facts : Calories 70 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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FRIED ASPARAGUS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers, Side Dishes
Calories 70 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers, Side Dishes
Calories 70 calories per serving
- In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
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MARINATED VENISON STEAKS RECIPE - NYT COOKING
“Thanksgiving here is about hunting rather than football,” said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt.
You’ll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state’s history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 870 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 870 per serving
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
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PINEAPPLE-MARINATED CHICKEN BREASTS RECIPE - NYT COOKING
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
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Reviews 4
Total Time 30 minutes
- Serve the chicken over rice and top with the reserved pineapple salsa.
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