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To check out: Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle
- Thread starter meryl
- Start date
Hey cheezz - here's my favorite asparagus recipe: Roasted Asparagus with Crisp Shallots
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
AND WE HAVE A WINNER!!!! This recipe was SO fabulous... we were fighting over the last bit.
It's really easy and the 'drizzle' sauce is delish... I drizzled with it just before plating so as not to sog up the panko.
Asparagus with Soy-Ginger Drizzle
Bon Appétit, April 2008
http://www.epicurious.com/recipes/food/views/ROASTED-SESAME-AND-PANKO-COATED-ASPARAGUS-WITH-SOY-GINGER-DRIZZLE-241905
Makes 4 to 6 servings
Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.
Ingredients
1/4 cup mayonnaise
4 teaspoons unseasoned rice vinegar, divided
3 teaspoons soy sauce, divided
1-1/4 teaspoons finely grated peeled fresh ginger, divided
1 cup panko (Japanese breadcrumbs)*
1/4 cup sesame seeds
1 pound thick asparagus spears, trimmed, bottom 2/3 of each spear peeled
2-1/4 teaspoons Asian sesame oil, divided
1 teaspoon golden brown sugar
1/4 teaspoon chili-garlic sauce*
Preparation
Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.
Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.
Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.
It's really easy and the 'drizzle' sauce is delish... I drizzled with it just before plating so as not to sog up the panko.
Asparagus with Soy-Ginger Drizzle
Bon Appétit, April 2008
http://www.epicurious.com/recipes/food/views/ROASTED-SESAME-AND-PANKO-COATED-ASPARAGUS-WITH-SOY-GINGER-DRIZZLE-241905
Makes 4 to 6 servings
Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.
Ingredients
1/4 cup mayonnaise
4 teaspoons unseasoned rice vinegar, divided
3 teaspoons soy sauce, divided
1-1/4 teaspoons finely grated peeled fresh ginger, divided
1 cup panko (Japanese breadcrumbs)*
1/4 cup sesame seeds
1 pound thick asparagus spears, trimmed, bottom 2/3 of each spear peeled
2-1/4 teaspoons Asian sesame oil, divided
1 teaspoon golden brown sugar
1/4 teaspoon chili-garlic sauce*
Preparation
Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.
Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.
Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.
I have been something similar, but the shallots would be a great addition!
I basically slice the stalks at an angle, about 1/4" thick, then saute in a pan with a little butter & olive oil for a couple minutes until crisp tender. I then toss in a handful of sliced, toasted, almonds with some salt and pepper.... YUM!
I basically slice the stalks at an angle, about 1/4" thick, then saute in a pan with a little butter & olive oil for a couple minutes until crisp tender. I then toss in a handful of sliced, toasted, almonds with some salt and pepper.... YUM!