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Asparagus with almonds and Parmesan recipe

Asparagus with almonds and Parmesan recipe

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

This simple recipe takes ordinary asparagus and turns it into a side dish that you will love!

193 people made this

IngredientsServes: 4

  • 2 tablespoons butter
  • 500g asparagus, bottoms trimmed
  • 30g flaked almonds
  • 5 tablespoons grated Parmesan cheese

MethodPrep:2min ›Cook:10min ›Ready in:12min

  1. Melt butter in a large frying pan over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

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Reviews & ratingsAverage global rating:(200)

Reviews in English (139)

by Caroline C

We love this. I cook the asparagus my usual way - add spears to boiling salted water, and simmer until they turn bright green (about 2 mins). Drain, and immerse in a bowl of iced water - heat the butter in the skillet, add the asparagus and and let it heat through. I then add the almonds, and stir. I sprinkle the cheese over the asparagus on the serving plate - this all avoids soggy almonds, over-cooked asparagus, and gluey cheese. Delicious and easy. Thanks!-28 Apr 2006

by Honey

I always add chopped garlic when I sautee asparagus...And like Caroline C said, add the premesean cheese just before serving.-22 Mar 2007

by Greek Girl Dea

I made this as a side dish for a Sunday family dinner and received wonderful reviews on it! The only thing I did different was that after I bolied the asparagus, I drained them and then immediately put them in ice water. I laighly sauteed the almonds in butter and then turned the heat down and added the asparagus. I added the cheese after I removed it from the pan to elliminate a big string mess and to make a great presentation. This is a great way to get your kids to eat asparagus and almonds are an excellent source of nutrition!-13 Jul 2008


Recipe Summary

  • 1 cup UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
  • 2 cups vegetable stock
  • 1 small sweet onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons butter, divided
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 cup chopped fresh asparagus
  • salt and ground black pepper to taste

Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.

Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.

Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.


Low Carb Bread Coating

You basically just grind almonds into a coarse crumb using a food processor, then mix them with some spices (like smoked paprika, salt, and pepper!) Then you’ll just use them in place of bread crumbs when breading things for a low carb yet way delicious alternative.

Today we’re using this tasty combo to bread asparagus, creating crunchy on the outside, tender on the inside, too-good-to-stop-eating Asparagus Fries!


18 Easy Asparagus Recipes That Will Leave You Begging for More by Donna John

Spring is the time for asparagus to shine – and when you should try new asparagus recipes. Here are 18 easy asparagus recipes that really highlight this healthy vegetable.

1. Asparagus and Ham Panini: Asparagus, ham and melted cheese make this a panini worth talking about.

2. Cheesy Baked Asparagus: Crisp asparagus spears covered in melty mozzarella and Parmesan cheese with a hint of garlic. How could you go wrong with this easy baked asparagus recipe?

3. Asparagus Tart: This asparagus tart recipe has three ingredients and is ready in under 30 minutes. Kind of perfect, huh?

4. Asparagus in Foil: Kids won't eat asparagus? Try presenting the vegetable to them in a new way. This easy asparagus recipe saves you from having to wash a pot or pan.

5. Chicken and Asparagus Stir-fry: This easy chicken and asparagus stir-fry recipe takes about 20 minutes to cook and is a healthy family dinner.

6. Asparagus Baked Eggs: A healthy breakfast never tasted any better than this easy baked eggs with asparagus recipe.

7. Oven-Roasted Asparagus With Lemon and Garlic: Asparagus lovers are going to eat up this crunchy asparagus recipe. Serve with chicken, pork, beef or even seafood. You can't go wrong.

8. Cheesy Baked Asparagus Bundles: Anything wrapped in puff pastry is good, right? This easy puff pastry-wrapped asparagus recipe can be served as a side dish or cut them in half for appetizers.

9. Bacon-Wrapped Asparagus: How can two simple ingredients turn into a magnificent, yet simple, side dish? This easy bacon-wrapped asparagus recipe is perfect for a dinner party or a busy Monday night.

10. Asparagus Rice: Asparagus is the king of vegetables in spring . Serve this easy asparagus rice recipe as a side or as a vegetarian main dish.

11. Asparagus, Broccoli and Cauliflower Gratin: Cauliflower, asparagus and broccoli in a creamy cheddar cheese sauce will make everyone fall in love with these healthy vegetables.

12. Proscuitto-Wrapped Asparagus: Prosciutto is an Italian dry cured ham. When it's wrapped around a stalk of asparagus and baked with Parmesan and olive oil, it transforms into a healthy appetizer or even a light lunch.

13. Asparagus and Salmon Packets: These easy salmon and asparagus foil packets make a quick dinner and are great for cookouts or camping trips. You can even prepare them ahead of time.

14. Asparagus, Pea Shoots and Bean Salad: Asparagus and pea shoots scream spring has sprung! Serve this easy recipe as a main dish salad or a side salad with a protein of your choice.

15. Turmeric Asparagus With Almonds: Crispy turmeric-dusted asparagus and crunchy almonds is a perfect side dish.

16. Salmon and Asparagus: This easy salmon dish is delish and ready in no time. Add brown rice, quinoa or pasta for a complete meal.

17. Asparagus Soup: When you blend asparagus with broth and cream you get a velvety asparagus soup that's ready in less than 30 minutes.

18. Baked Parmesan Asparagus: Asparagus is such a versatile vegetable and can be cooked so many ways. This easy baked Parmesan asparagus recipe is ready in 15 minutes.

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Roasted Tomatoes and Asparagus with Parm Cheese and Almonds

Description

An AMAZING Gluten Free recipe that can be made as an appetizer or as a Vegetarian meal. Done in 10 minutes! Can be eaten hot, warm or room temperature

Ingredients

  • 1 bunch fresh asparagus, trimmed
  • 1 pint grape tomatoes, halved
  • 3 tablespoons slivered almonds
  • 2 &ndash 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • ½ &ndash 1 teaspoon kosher sea salt
  • ¼ teaspoon pepper
  • &frac13 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°
  2. Break off the thick part of the asparagus by holding both ends lightly with 2 fingers and snap the asparagus in half. It will break at the weakest part.
  3. Place the asparagus, tomatoes and nuts on a baking sheet lined with Parch paper or a Silpat
  4. Combine the 2 tablespoons oil, the garlic, and salt and pepper and drizzle it over the asparagus and toss to coat
  5. Sprinkle the cheese on top
  6. Bake 8-10 minutes or just until asparagus is tender

Notes

All nutrition information is approximate:
Calories 149 Fat 12 gr Cholesterol 6.6 mg Sodium 488 mg Carbs 6.5 gr Fiber 2.1 gr Sugar .8 gr Protein 5.7 gr

© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post


Garlicky Roasted Asparagus with Parmesan

A notch above plain roasted asparagus, but not a whole lot more effort.

When Gary and I were first dating/living together (the difference between the two is a pretty small margin. We were young and apparently quite carefree) he told me he really liked asparagus, but hasn’t eaten that much of it. It was not a Freilich household vegetable, but once he discovered it as a young adult he realized what had been missing.

So our first spring together I made it. A lot. And then at some point he mentioned that while he did in fact like asparagus, he didn’t necessarily want to eat it as every meal. My memory is hazy as to whether or not I took offense, but I do remember him saying it, so clearly the moment stuck with me.

I now regulate my asparagus output to what I think is a reasonable and universally acceptable pace. And unlike some vegetables, which I will prepare all year round (broccoli or spinach, for instance) , asparagus is pretty much confined to the spring months, when it is really truly in season.

It makes it feel more special, and of course it is the only way to attempt any effort on local eating. Which by the way is at the same time both a good thing, and can also get kind of annoying when you get super militant about it.

A few extra minutes gets you a simple cheesy, crunchy topping that turns asparagus into a very special side dish.

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This version is just a notch more effort than simply roasting asparagus, but has a lot of flair. It would be great with Salmon with Tarragon Vinaigrette, Filet Mignon with Pistou and Green Salad, or Herbed Boneless Leg of Lamb with Mustard Crust.

You want to use fairly thick asparagus for this since you need to roast them until the panko mixture has a chance to brown in the oven. Thin asparagus would cook too quickly by the time the Panko mixture was nice and toasty the asparagus would be pretty limp.

If you want to double this go right ahead, but if you want to triple it make sure to use two baking sheets and divide the asparagus and bread crumbs between them. You need the asparagus to stay in a single layer to cook evenly and for the breadcrumb layer to do its thing. Rotate them halfway through cooking so that each sheet has its chance to be on top and brown up nicely.

If You Like Asparagus at Least as Much as Gary Does:

Like this recipe? Pin it to your favorite board on Pinterest.

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Rich, textural and totally vegan, this salad from David Tanis carefully stacks flavor: Blanched green beans and snap peas, boiled farro, acidic lemon vinaigrette, raw asparagus, rich avocado and fresh basil combine into a salad that satiates any appetite. It’s a dish you just might crave year-round.

This hearty vegetable salad from Pati Jinich introduces asparagus to the heat of the grill and is ideal for any warm-weather cookout. She chars the vegetable along with spring onions and corn, then covers the mixture in salsa preparada, “an easy-to-eat sauce where umami, citrus and heat converge.” The recipe steers past delicate spring flavors, embracing a bold, punchy combination of salt, chile and lime for a salad that can stand alone or stand up to any number of grilled meats.


Roasted Asparagus and Mushrooms with Almonds, Parmesan and Meyer Lemon

It was demonstrated at CUESA’s Market to Table program on April 3, 2010.

Vinaigrette
1 teaspoon minced shallot
4 tablespoons Meyer lemon juice plus zest of 1 Meyer lemon
1 tablespoon champagne vinegar
¼ cup extra virgin olive oil
1 teaspoon minced fresh thyme leaves
Sea salt and black pepper, to taste

Salad
1 bunch asparagus, peeled
4 tablespoons extra virgin olive oil
2 tablespoons minced fresh thyme leaves
1 pound oyster mushrooms, trimmed
¼ cup toasted almonds
2 cups mizuna, washed and dried
2 ounces parmesan cheese, shaved

For the vinaigrette

Whisk first five ingredients together, season to taste with salt and pepper.

For the salad

    Preheat oven to 400º. Put asparagus in a single layer on a sheet tray, toss with 2 tablespoons extra virgin olive oil and 1 tablespoon thyme leaves season with salt and pepper. Put mushrooms on a second sheet tray in a single layer, drizzle with remaining olive oil and thyme leaves season with salt and pepper. Roast mushrooms and asparagus until lightly caramelized and cooked through. Remove from oven and set mushrooms aside. Cut asparagus into 1-inch pieces when cool.


How to Cook Asparagus in the Oven

To start, wash your asparagus and dry it well. You don’t want any moisture remaining on the asparagus because this can cause it to steam, rather than roast, in the oven.

Prepare the asparagus by trimming off the woody stem ends. To do this, hold an asparagus spear with a hand at each end and bend until the asparagus snaps. Discard the stem end that snapped off. Repeat this process with the remaining asparagus. Or, line up the remaining asparagus and use a sharp chef’s knife to cut off the stem end at the same point at which the first spear snapped.

Place the asparagus on a baking sheet. I like to line the baking sheet with parchment paper for easy clean up. Drizzle olive oil over the asparagus and toss to evenly distribute the oil. Spread the asparagus out on the baking sheet with a little space in between each spear. Sprinkle with salt and pepper.

Roast the asparagus in a 400° F oven for 10-18 minutes, until the spears are tender when pierced with a fork. Avoid over-cooking the asparagus. Cook it until it is just crisp-tender, so you don’t end up with mushy asparagus. Thin spears will cook quickly, while thick spears will take longer.


Almond and Parmesan Crusted Asparagus Fries

The fun things about exploring a new ingredient every other week is that I can really figure out funky, out of the ordinary ways of using foods. And one of my favorite discoveries was that of using almonds as a breading in the form of these crispy Almond Tofu Nuggets. You basically just grind almonds into a coarse crumb using a food processor, then mix them with some spices (like smoked paprika, salt, and pepper!) Then you’ll just use them in place of bread crumbs when breading things for a low carb yet way delicious alternative.

You can use this breading on anything, like chicken nuggets or pork chops, but today we’re making asparagus fries! First, you’ll dredge the asparagus in all-purpose flour to help everything stick nicely to the stalks. Then you’ll dip them in whisked eggs, followed by a dunk in your almond crumb mixture. Then they just need a quick bake to turn into delicious, crispy asparagus fries! While they’re in the oven, we’ll whip up a simple creamy sauce (because what are fries without a good dip to go with them?)

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To make these asparagus fries you’ll need:

  • 1 cup almonds
  • ½ cup grated parmesan cheese
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp black pepper
  • ½ cup flour
  • 2 eggs, whisked
  • 1 lb asparagus
  • ¼ cup Greek yogurt
  • ¼ cup cream cheese
  • 1 clove garlic, minced
  • 1 Tbsp chopped chives
  • ½ tsp lemon
  • Pinch of salt

Kitchen tools you may find useful:

We hope you enjoy these crispy Asparagus Fries! This is a great way to bring your veggies a new life, plus you can feel less guilty about eating fries! Another delicious veggie fry option is these Crispy Zucchini Fries, we know you’ll love them. For more ways to use asparagus check out this Roasted Asparagus with Smoky Romesco Sauce or Cream of Asparagus Soup!


Watch the video: Crispy Parmesan Asparagus Recipe Quick u0026 Easy (October 2021).