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Asparagus Gremolata

Asparagus Gremolata



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We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Ingredients

  • 1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
  • 2 scallions, white and pale-green parts only, thinly sliced on a diagonal
  • 2 2x1-inch strips lemon zest, thinly sliced lengthwise
  • 1 garlic clove, finely grated
  • 2 tablespoons coarsely chopped cilantro
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon finely grated green chile (such as serrano or jalapeño)
  • Generous pinch of kosher salt

Recipe Preparation

  • Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.

  • Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

Nutritional Content

Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 35Reviews Section

Asparagus with Gremolata Compound Butter

A quick and easy and loaded with spring flavors, this Asparagus with Gremolata Compound Butter is a perfect Easter side dish.

My family is full of traditionalists, which means that we basically have the same meals for holidays every year. Christmas is ham (with a small roast for my husband who claims to hate ham) with a baked potato casserole dish and cheesecake for dessert. New Years Eve is a selection of appetizers. Thanksgiving is turkey, mashed potatoes and a combination of apple and pecan pie. Easter is ham, sauteed asparagus and lemon meringue pie. This year I might try to convince my family to give this asparagus with gremolata compound butter a try though. It’s a perfect Easter side dish - light and bright and citrusy – a great compliment to a honey baked ham.

Asparagus has always represented spring to me, and for the month of March and the first half of April when it seems to be on constant sale at the store, I just buy it in bunches and figure out what to do with it once I’m home.

I’m so glad that this is a thing I decided to try, because it is just so good. This recipe calls for boiling the asparagus, but I think it would be just as good steamed or roasted.


Asparagus with Caper Pine Nut Gremolata (Paleo, Vegan)

There’s nothing better than asparagus while it’s in season. Unlike other vegetables that fare well in the freezer or are readily available year-long, asparagus is really at its best, fresh and in the springtime.

I for one would be quite content to eat it every day while I can. In fact there’s been asparagus on mushrooms, with noodles, pickled, in salads, and in omelettes, but most often these days it’s this simple asparagus with gremolata with almost every meal.

It not only works as a side but can easily be turned into a proper meal with an egg on top for breakfast or brunch or tossed in a bowl with some lentils and baby greens for lunch.

As simple as simmering water, the spears are done in no time and the dressing is just as quick. The stalks are quickly blanched in water until bright green and tender but still firm, and then tossed with a caper and herb gremolata of sorts.

A traditional gremolata is a bright and flavorful mix of lemon zest, garlic and parsley that livens up just about everything it touches. I’ve added capers to mine for a briny kick and a swig of olive oil to make it more of a dressing instead of a topping, oh and there’s toasted pine nuts too for a rich nutty flavor.

The caper dressing provides a nice contrast to the grassy sweet taste of the asparagus and a blast of flavor that keeps you going back for more. It’s one of those recipes you’ll want to keep on rotation, one that’s special enough for a celebratory meal but simple enough for weekdays too.


When choosing asparagus, make sure it&rsquos fresh. A stalk should snap not bend. I look for medium sized stalks, Big stalks are tough sometimes baby stalks are okay, but can be stringy instead of tender.

The hardest part of this is waiting for the water to boil. The tips are trimmed, and the gremolata takes a minute to make. I buy organic lemons, especially when I know I&rsquom using the zest.

This is a wonderful side dish for any protein and would be especially nice on a holiday dinner table. Because it can be served at room temperature, it&rsquos perfect to bring to a party. You might think it strange to bring a cooked vegetable to a party, but there won&rsquot be any left. People are always looking for healthy choices.

If you love asparagus, you&rsquoll love my chicken, asparagus and pasta dish. If you want a low-carb option, this asparagus and poached eggs (another Italian classic) will charm you.


Recipe: Roasted Asparagus with Tarragon-Caper Gremolata

This asparagus makes an easy, flavorful side dish for a spring brunch or dinner. A quick roast in the oven brings out the vegetable's grassy sweetness. This is complemented by a bright gremolata topping, punched up with the fresh flavors of tarragon and capers in addition to the classic parsley, garlic, and lemon.

For the best results use large rather than skinny asparagus spears. They will crisp up around the edges and turn succulent and tender in the middle. Alternatively, you could also blanch or grill asparagus and top it with the same gremolata.

Roasted Asparagus with Caper Gremolata
Serves 4

For the gremolata
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
1 1/2 tablespoons roughly chopped capers
1 garlic clove, finely minced
1 teaspoon grated lemon peel

For the asparagus
1 pound large asparagus spears
1 tablespoon extra-virgin olive oil
Coarse salt
Freshly ground black pepper

Combine the parsley, tarragon, capers, garlic, and lemon zest in a mound on a cutting board and roughly chop them until they are combined. Set aside. (Gremolata can be made a few hours ahead. Cover and refrigerate.)

Trim the ends off the asparagus. If the stalks are thick, use a vegetable peeler to remove the tough outer layer. Arrange the asparagus in a single layer on a baking sheet, drizzle with olive oil, and toss to coat. Season with salt and pepper. Roast, shaking the pan halfway through, until the asparagus is crisp-tender, about 15 minutes.

To serve, transfer the asparagus to a platter and spoon the gremolata on top.


Preparation

  1. Cook the orzo according to package directions and drain, reserving 1/4 cup of cooking liquid.
  2. While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender. Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.

Turn on broiler and adjust rack to 4 to 6 inches from heat source. Trim bottom two inches off asparagus, rub with oil, and season well with salt. Arrange in a single layer in an oven-safe skillet or baking sheet.

Broil for two to three minutes, then check on asparagus for signs of light charring and a bright green color. Very thin spears may be finished at this point. Squeeze gently with tongs. If still very firm, return to broiler for another two to three minutes, or until spears bend slightly but break with a snap.

Combine long pepper, coriander, garlic, and lemon zest in a small bowl and mix to combine. Toss with asparagus and serve immediately.


Quick Roasted Asparagus with Burrata and Gremolata

I’ve been going crazy over asparagus for the last couple of weeks, eating it in Spring pasta dishes, scrambled up with eggs, and perhaps my favorite method: quickly roasted in the oven with a drizzle of olive oil and balsamic vinegar. While asparagus may be available year-round thanks to our neighbors to the south, I think there’s something to be celebrated about being able to pick up fresh, in-season, local bunches at the farm stand. Or in this case, the happy surprise of opening our weekly CSA farm box and seeing these gleaming, green spears inside.

I promise this dish is far less complicated than the lengthy name implies. Quick roasting the asparagus under the broiler brings out flavor while still maintaining a crisp, al-dente texture. Pair it with creamy Italian burrata cheese and a drizzle of lemony, fresh gremolata, and you have a quick and elegant dish that’s perfect for a light Spring lunch or as a starter to share.


Asparagus with Gremolata

Gremolata is a vibrant condiment from Italy. There are many variations, but it typically consists of a mixture of Italian parsley, garlic and citrus. This recipe uses lots of lemon and garlic, both of which pair beautifully with tender spring asparagus. I think you’ll thoroughly enjoy this asparagus with gremolata recipe at your dinner table!

Ingredients

½ cup Italian parsley, chopped finely

1 T extra virgin olive oil

Recipe Credit

Hi, I am Libby Morrow. I am continually in search of healthy food options for myself and my family. If you are also seeking healthy meal inspiration, check out some of my favorite creations on Instagram at @libloves.

Instructions

  1. Bring large pot of water to boil. Salt generously and add asparagus. Cook for approximately five minutes, until soft and tender. Drain asparagus and arrange on platter.
  2. In small bowl, stir to combine the chopped parsley, lemon zest and garlic.
  3. Squeeze juice of one lemon over asparagus. Drizzle olive oil over asparagus.
  4. Spoon gremolata mixture over asparagus and serve.

Recipe Credit

Hi, I am Libby Morrow. I am continually in search of healthy food options for myself and my family. If you are also seeking healthy meal inspiration, check out some of my favorite creations on Instagram at @libloves.


Asparagus Gremolata

Wow! Want an easy and delicious way to eat asparagus! Gremolata sauce sounds fancy – but how simple is lemon zest, lemon juice, garlic and parsley? No equipment required. I like asparagus steamed al-dente, so it’s sublime flavor comes through. Asparagus is a rich source of glutathione, a detoxifier and antioxidant that helps break down free radicals. It powerfully prevents diabetes by helping to balance insulin levels. It is a natural diuretic, promoting kidney health. We wouldn’t want to forget that asparagus is an aphrodisiac, one of the best foods to increase libido – just notice its shape. Lemon zest is high in cancer-preventing anti-oxidants and bioflavonoids. Raw garlic is a true superfood.

Prepare the gremolata first, and leave it sitting for an hour or more if possible. Then just before serving, steam the asparagus and top it with the gremolata. This raw sauce tastes delicious on everything – broccoli, cauliflower, fish, chicken, salads, etc. Serves 4.


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