CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI RECIPE – NYT …
Provided by: David Tanis
Total time: 30 minutes
Yield: 4 servings
|3 tablespoons finely chopped green garlic|
|1/2 cup finely chopped parsley|
|2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano|
|1/2 cup extra-virgin olive oil, plus more for drizzling|
|Salt and pepper|
|1 pound pencil-thin asparagus, tough ends snapped off|
|1 tablespoon red wine vinegar|
|4 ounces crumbled feta|
|Handful of olives|
|Crushed red pepper, to taste|
- Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.
- Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
- Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
- Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.
@context http//schema.org, Calories 358, UnsaturatedFatContent 24 grams, CarbohydrateContent 9 grams, FatContent 34 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 8 grams, SodiumContent 446 milligrams, SugarContent 3 grams
PAN-CHARRED ASPARAGUS RECIPE | MYRECIPES
Provided by: Keith Schroeder
Total time: 11 minutes
Yield: Serves 4 (serving size: about 2/3 cup)
|8 ounces (2 1/2-inch) pieces trimmed asparagus|
|1 ½ teaspoons toasted walnut oil|
|2 teaspoons lemon juice|
|2 teaspoons chopped fresh tarragon|
|¼ teaspoon kosher salt|
|1 tablespoon chopped, toasted walnuts|
|2 tablespoons shaved Parmigiano-Reggiano|
- Heat a medium, heavy skillet (not nonstick) over high heat for 2 minutes.
- Coat pan with cooking spray. Immediately add asparagus pieces to pan, shaking them into a single layer; cook, without stirring, 2 minutes or until asparagus is very lightly charred. Cook asparagus 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.
- Remove pan from heat. Let asparagus rest 1 minute. Add walnut oil; toss to coat asparagus pieces. Add lemon juice; toss. Turn on heat if necessary to evaporate most of liquid. Sprinkle asparagus with tarragon and salt; toss. Sprinkle with chopped walnuts and shaved Parmigiano-Reggiano. Serve immediately.
Calories 52 calories, FatContent 4 g, SaturatedFatContent 0.7 g, SodiumContent 160 mg
CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA RECIPE | EPICURIOUS
Provided by: Alon Shaya
Yield: 4 servings
|2 tablespoons skin-on almonds|
|2 oil-packed anchovy fillets|
|4 garlic cloves, smashed|
|1 sprig oregano|
|1 teaspoon finely grated lemon zest|
|1 teaspoon finely grated orange zest|
|2 tablespoons unsalted butter|
|3 tablespoons olive oil, divided|
|2 tablespoons fresh orange juice|
|1 tablespoon fresh lemon juice|
|Kosher salt, freshly ground pepper|
|1 1/2 pounds asparagus, trimmed|
- Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.
- Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
- Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.
- Toss asparagus and bagna cauda together on a platter; top with almonds.