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Pan Roasted Asparagus with Garlic and Parmesan

Pan Roasted Asparagus with Garlic and Parmesan

by Pam on February 19, 2013

This is a recipe I make often because it’s super quick, tasty, and easy to make. I also love that it pairs with so many different main course dishes. I love the garlicky flavor with the salty Parmesasn – it makes the asparagus extra special in my opinion.  I served this asparagus with a delicious meatloaf (to post tomorrow) and some Creamy Mashed Potatoes[1] for a delicious and comforting meal.

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.



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Pan Roasted Asparagus with Garlic and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 7-10 min.

Total Time: 15-17 min.



Ingredients:

1 tsp olive oil, divided
15-20 spears of asparagus, wooden ends removed
Sea salt and freshly cracked pepper, to taste
2 small cloves of garlic, minced
1 tbsp Parmesan cheese, shredded

Directions:

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green vegetable and ham risotto

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Ingredients

  • 225g asparagus spears
  • 1.2l vegetable stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 350g Arborio rice
  • 150g frozen peas
  • 150g lean chunky ham, cut into pieces
  • Salt and freshly ground black pepper
  • A few leaves fresh basil and parmesan shavings to serve

That’s goodtoknow

For extra flavour, use the asparagus cooking water to make up part of the vegetable stock.

Method

  1. Trim away the woody ends from the asparagus, cut into 5cm lengths. Bring a small saucepan of water to the boil and cook for 3-4 mins until just tender. Drain and set aside.
  2. Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
  3. Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
  4. Add the remaining stock, peas and ham, and continue cooking until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
  5. Carefully fold in the cooked asparagus and heat through for 2 mins. Season to taste and pile into warm serving bowls. Sprinkle with chopped basil and parmesan shavings. Serve immediately.

By Kathryn Hawkins

Average rating

(1 ratings)

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Asparagus with Lemon and Feta Cheese

Asparagus with Lemon and Feta Cheese

by Pam on August 15, 2013

This is a light, flavorful, and delicious side dish and it pairs well with most main entreés. My kids, who usually don’t love asparagus, gobbled it up. My son loved it with the feta while my daughter opted for no cheese both agreed they loved the lemony flavor. My husband and I both really enjoyed this asparagus and I thought it paired nicely with the pasta and shrimp I made for dinner. I will be making this side dish again and again!

Heat 2 teaspoons of olive oil in a small skillet over medium heat. Add the washed asparagus to the skillet and cook, stirring occasionally, for 4-5 minutes.

While the asparagus is cooking, add the remaining tablespoon of olive oil, lemon juice, Dijon mustard, and minced garlic together in a small bowl; whisk until well combined. Once the asparagus is crisp-tender, add the lemon mixture to the skillet and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus spears on a serving plate then top with crumbled feta cheese. Serve immediately. Enjoy.



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Asparagus with Lemon and Feta Cheese




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 1/2 tbsp olive oil (divided)
20 spears of asparagus, washed & wooden ends removed
Juice from 1 small lemon
1/2 tsp Dijon mustard
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat 2 teaspoons of olive oil in a small skillet over medium heat. Add the washed asparagus to the skillet and cook, stirring occasionally, for 4-5 minutes.

While the asparagus is cooking, add the remaining tablespoon of olive oil, lemon juice, Dijon mustard, and minced garlic together in a small bowl; whisk until well combined. Once the asparagus is crisp-tender, add the lemon mixture to the skillet and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus spears on a serving plate then top with crumbled feta cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)