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Zesty asparagus recipe

Zesty asparagus recipe


  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This asparagus dish is so good that it'll make your mouth water. Steamed asparagus is drizzled with a delicious dressing made with lime juice, lime zest, coriander and ginger.

16 people made this

IngredientsServes: 4

  • 675g fresh asparagus, trimmed
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated lime zest
  • 1 tablespoon chopped fresh coriander
  • 1 1/2 teaspoons finely chopped fresh root ginger
  • 1/2 teaspoon caster sugar
  • 6 tablespoons vegetable oil
  • salt and ground black pepper to taste

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Pour about 2.5cm of water into the bottom half of a steamer pan set and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving plate.
  2. Whisk the lime juice, lime zest, coriander, ginger and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

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Reviews in English (12)


Lists of the Best and Easiest Asparagus Recipes

Don’t you just love asparagus? Those lovely green spears have been hard to pass up at local farm markets and grocery stories. Asparagus that’s not hand-harvested typically have a tougher end. And that tougher end can turn out stringy or woody when cooked. To check its tender point, those that aren’t hand-harvested, you bend the stalk near the bottom and it will break naturally at its most tender point. If you don’t want to do the bend and snap method, you can peel off several layers from the bottom to reach the tender center.

Like many chefs say, keep things simple and don’t overthink or over process an ingredient. Treat it simply. Doing so honors its flavor.

FONTINA ASPARAGUS TART

This lemony tart is loaded with fontina cheese and fresh asparagus. It’s a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. Check the full recipe here!

SPRING ASPARAGUS

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. Check the full recipe here!

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather. Check the full recipe here!

RADISH ASPARAGUS SALAD

Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. Check the full recipe here!

ASPARAGUS, BACON AND HERBED CHEESE PIZZA

A zesty pizza that’s especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. Check the full recipe here!


Zesty Asparagus & Broccoli

As I confessed Monday, I am a lazy cook. I remind you of this as a way to explain how dinner went down last night.

I got home from work and was giddy. Giddy I tell you! Why? Grocery delivery night! I opened the refrigerator to move things around to make room for the fresh food. Um. Oops. I forgot the asparagus and broccoli I purchased last week! Desperate times call for desperate measures.

Zesty Asparagus & Broccoli

by JL goes Vegan: Food & Fitness with a side of Kale

  • 1 bunch asparagus
  • 1 head broccoli
  • Olive oil
  • 4 cloves of garlic (yes, 4!), minced
  • Fresh ginger, grated
  • Pinch of iodized sea salt
  • Fresh ground pepper

Snap the woody ends off the asparagus and cut the broccoli florets from the stem. (Save the asparagus ends and broccoli stem for vegetable stock!)

Rinse and drain the veggies and place in a large mixing bowl. Drizzle olive oil (truthfully, I barely used 1 teaspoon) over the vegetables and toss with minced garlic and grated ginger. Add a pinch of salt (seriously, a pinch is all you need) and fresh ground pepper.

Wrap up the mix in foil and bake for 25 minutes.

Oh. Baby. The ginger-garlic combo = ZEST! My omnivore husband devoured a plate full of veggies!

Me? Well, I did say I was a lazy cook. My grocery delivery arrived while the veggies were baking and one of the new items I ordered was a prepared meal: THAI CASHEW & TEMPEH CURRY.

Let’s just say my zesty veggies and prepared meal were a match made in heaven.

While I was snapping the asparagus and placing the woody stems in my gallon freezer bag I wondered if I bought asparagus because I wanted to eat it….or because I wanted the scraps for a veggie stock. Hard to say. But I ate the zesty asparagus and I have scraps for stock. Win!


Zesty Grilled Asparagus

Grilled asparagus is one of the easiest side dishes you can make using fresh seasonal asparagus. The next time you heat the grill to prepare meat, save space for asparagus spears and add them to the grill the last 5-7 minutes of cooking time for your meat. They will be tender, slightly charred and absolutely delicious. I prepared grilled asparagus with a poblano stuffed chicken for dinner over the weekend and my son ate like 15 spears of asparagus to himself. He normally shies away from vegetables, but absolutely loves anything grilled!

Keep the asparagus from falling through the grates by skewering it first 2 skewers for 10 – 12 asparagus spears is perfect. To prepare this grilled asparagus, brush with olive oil and garlic, season with salt and pepper and then at the end f the grilling, top with lemon zest, parmesan cheese and red pepper flakes for just a touch of heat. You will never go back to plain, boring asaparagus again after you try this recipe.

Be sure to take advantage of the hot buy one get one free sale on asparagus from Safeway to make this recipe for dinner this week.


  • 1 tablespoon red onion (finely chopped)
  • 1 tablespoon vinegar (balsamic, sherry, or red wine)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/2 teaspoon Dijon mustard
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 tablespoons olive oil
  • 1 pound asparagus
  • Optional: lettuce leaves

In a small bowl, prepare the marinade by combining the chopped onion with the vinegar, lemon juice, mustard, and salt and pepper to taste. Whisk in the oil and set aside while you prepare the asparagus.

Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add 1/2 teaspoon salt.

While the water is coming to a boil, wash the asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy.

Place the spears in the boiling water. Let the water return to a boil, then simmer the asparagus gently for 5 to 7 minutes. Asparagus should be slightly crisp.

Drain and place the asparagus in the dish you plan to marinate them in—an oval-shaped dish works best.

Whisk the marinade and pour over warm asparagus. Allow it to marinate at room temperature until cool, then cover with plastic wrap and refrigerate.

Remove asparagus from the refrigerator and return to room temperature before serving. Serve as is or, if desired, place lettuce leaves on five to six plates and top with the marinated spears.


Zesty Italian Asparagus Pasta Salad Recipe


This is the second post of a 2 part series.(1 st Post) There are many things a person can do to zest up their lives and for me trying new recipes and ingredients is a big one. This opportunity supplied by Glam Media and Kraft Italian Dressing gave me the chance to experiment with a couple different recipes using Zesty Italian dressing.

I’m sure I will be posting more recipes in the future that incorporate Zesty Italian dressing as one of the ingredients. This is a great way to add some Zest to your Life by Zesting up your recipes.

Its spring time and with it comes fresh garden vegetables, with one of the first coming out of the ground being asparagus. For many of us, spring time is also party time, as a new senior class graduates. Great food helps make for a great party and this Zesty Italian Asparagus Pasta Salad Recipe will help zest up any party. This recipe has a great combination of meat and vegetables with the main seasoning being Zesty Italian dressing. There is a lot of room to make changes in this recipe, by changing the type of cheese, and meat, used in the ingredients-feel free to get creative. This is a big recipe, and if you are serving it just for the family, you may want to cut it down a little bit.

If you’re sponsoring or donating a dish for any social get together, put this Zesty Italian Asparagus Pasta Salad Recipe on the menu. You and your guests will love it!


How to Pickle Asparagus

The following method will teach you how to make homemade refrigerator pickled asparagus that&rsquos intended to be consumed within a few weeks. Keep in mind that this recipe does not give instructions for canning asparagus&hellipthere is no boiling or vacuum sealing involved.

To make quick pickled asparagus:

  1. Snap off the ends of the asparagus spears so that they fit in a quart glass jar without their spears pointing out of the top. Add the smashed garlic cloves, dill, and red pepper flakes to the jar.
  2. Combine the salt, sugar, water, and apple cider vinegar in a small saucepan. Bring to a boil, remove from heat, and carefully pour over the asparagus spears.

Leave about 1/4&Prime at the top, and don&rsquot fill the jar all the way with brine. Let everything cool down, seal tightly, and transfer to the refrigerator.


Preserving Spring: Spicy Pickled Asparagus

W hen I was a brand new canner, pickled asparagus was one of my very first projects. Asparagus has long been one of my favorite vegetables and so, when it went on sale in mid-spring, I bought several bundles, consulted a multitude of cookbooks and set to work.

I quickly learned that pickling asparagus was a task well worth doing (particularly since commercial versions can cost as much as $12 a jar) and added it to my list of mandatory yearly recipes. I have since made at least 100 jars and every year, I still run out well before asparagus season arrives again.

In my area, we still have at least a month before local asparagus arrives in the markets. However, for those of you who are starting to see bundles in your stores and farm shares, I highly recommend getting to work on a few jars. Here are a few things that are helpful to know before you tackle your first batch.

Use the freshest asparagus you can find for these pickles. Older asparagus shrivels a great deal during processing. It happens to some extent with every batch, but the fresher the spears, the plumper they’ll remain.

Don’t skip the blanching step. It softens the asparagus and allows the pickling liquid to soak in more effectively.

If you don’t have these handy 24 ounce jars, opt for the quilted 12 ounce jelly jars. The taller the jar, the less you have to trim away.

Oh, and save those woody ends. Simmered with spring peas and then pureed, they make a tasty, simple soup.

The recipe below makes a kicky pickled spear. If you prefer something with a little less spice, leave out the cayenne.


Ingredients

  • 5 pounds asparagus spears
  • 1 medium onion
  • 4 to 6 small hot chile peppers (whole, fresh or dried)
  • 2 cloves garlic (peeled and lightly smashed)
  • 2 1/4 cups white wine vinegar
  • 1 1/4 cups water
  • 4 tablespoons sugar (or 3 tablespoons honey)
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons whole cumin seeds
  • 1 1/2 teaspoons whole coriander seeds
  • 1 1/2 teaspoons whole mustard seeds

Lemony Marinated Asparagus

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Thank freakin’ goodness. It’s spring! I’m feeling it. Easter is less than a week away, crocuses are already just about done blooming, daffs are due to show their sunny faces any day now, and perfectly green, fresh asparagus is in the market.

Okay, so the first two days of spring were, weather-wise, pretty much the weirdest ever here in the Pacific Northwest. Mega wind gusts, bright shining sun, hail, sleet, rain, more bright shining sun, more wind gusts. And that was just day one. On the second day of spring, we woke up to snow.

Our little gal was wide-eyed as she peered out at the winter-white wonderland, and then even wider-eyed at how the pumped-up dogs spun around the yard in it. “Nahoww! Nahowww!” she ran around saying all day. It took us 15 minutes to bundle her up and get her out there, and about five minutes for her wonder to turn to tears when her mitten fell off and her hand sank into the shockingly cold stuff.

So we went back inside. And we made snow ice cream. And then like that, the winter wonderland was gone – melted by afternoon. But the next day! Gorgeous, sunny, and, yes – spring-like.

Sunny and spring-like, just like this asparagus.

Last year I was all about the balsamic-marinated asparagus, but this year, I’ve been craving something a little lighter and brighter. Lemon was the natural choice. It’s already a solid partner for asparagus, and I’m a sucker for a good lemon vinaigrette. Done.

This super lemony marinated asparagus comes together quickly, and it’s a terrific make-ahead appetizer or side. Par-boiled asparagus chills in a lemon vinaigrette for several hours – then when you’re ready, you just whip it out of the refrigerator and serve.

A little bit of spring on a platter, no matter what kind of craziness is going on outside.


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