Best 7 Asparagus With Nutmeg Butter Recipes

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**Asparagus with Nutmeg Butter: A Culinary Symphony of Earthy Flavors and Aromatic Delights**

Indulge in the culinary splendor of asparagus with nutmeg butter, a delectable dish that tantalizes the taste buds with its symphony of earthy flavors and aromatic delights. This article presents a collection of carefully curated recipes, each offering a unique interpretation of this classic combination. From the simplicity of roasted asparagus with a hint of nutmeg to the elegance of asparagus wrapped in prosciutto and smothered in a creamy nutmeg sauce, these recipes cater to diverse preferences and culinary skill levels. Discover the perfect recipe to elevate your next meal with the vibrant flavors of asparagus and the warmth of nutmeg.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH NUTMEG BUTTER



Asparagus With Nutmeg Butter image

Adapted from an old cookbook which suggested it as a good accompaniment to a dinner omelet. I just love asparagus, in fact I never met one I didn't like, except of course for the dreaded overcooked asparagus.

Provided by threeovens

Categories     Vegetable

Time 11m

Yield 16 spears, 4 serving(s)

Number Of Ingredients 5

16 asparagus spears, trimmed
3 tablespoons butter
1/2 lemon, juiced
1/8 teaspoon nutmeg, freshly grated
salt & freshly ground black pepper

Steps:

  • In a skillet, bring enough water to cover asparagus to a boil over medium high heat. Add salt to taste and asparagus and cook 2 to 4 minutes, depending on the size of the asparagus. Be careful not to overcook and bear in mind that they will continue to cook even after they are drained.
  • Meanwhile, heat butter in a small saucepan to melt. Add lemon juice, salt and pepper to taste, and nutmeg. Swirl to blend; pour over asparagus and serve.

PERFECT ROASTED ASPARAGUS



Perfect Roasted Asparagus image

Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

Provided by Cookie and Kate

Categories     Side Dish

Time 15m

Number Of Ingredients 12

1 large bunch (about 1 pound) fresh asparagus
1 to 2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Zest and juice of 1/2 medium lemon, preferably organic
Lemon wedges, from the remaining 1/2 lemon
Sprinkle of finely grated Parmesan cheese
Small handful of fresh mint or parsley, finely chopped
Light sprinkle of red pepper flakes
Pat or two of butter
Light drizzle of balsamic reduction or thick balsamic vinegar
Toasted sliced almonds

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
  • Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
  • Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
  • Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
  • Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

ASPARAGUS WITH SPICY NUTMEG BUTTER



Asparagus With Spicy Nutmeg Butter image

Nutmeg butter on asparagus spears- you'll never want to boil your asparagus again! And its low-carb too. What could be better? From McCormick Recipes.

Provided by alijen

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

1/4 teaspoon ground nutmeg
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
2 tablespoons butter or 2 tablespoons margarine, melted
30 medium fresh asparagus spears (about 2 bunches)
1 tablespoon olive oil
1/4 cup pine nuts, toasted (for garnish) (optional)

Steps:

  • Preheat your broiler.
  • Mix nutmeg, garlic salt, and pepper into melted butter.
  • Wash and break asparagus.
  • Arrange asparagus in a single layer on a large, rimmed baking pan lined with foil.
  • Drizzle with oil and roll around to coat evenly.
  • Broil asparagus 4-6 minutes or until crisp-tender, turning once.
  • Place in a serving dish and pour seasoned butter over asparagus.
  • (Garnish with nuts, if desired.).

Nutrition Facts : Calories 85.1, Fat 7.5, SaturatedFat 3.4, Cholesterol 12.2, Sodium 45.4, Carbohydrate 3.8, Fiber 1.8, Sugar 1.2, Protein 2.2

FETTUCCINE WITH ASPARAGUS



Fettuccine With Asparagus image

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE



Baked Asparagus with Balsamic Butter Sauce image

This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

Provided by CAE

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  • Bake asparagus 12 minutes in the preheated oven, or until tender.
  • Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g

Tips:

  • Choose the right asparagus: Look for firm, straight spears with tight tips. Avoid any asparagus that is wilted or has brown spots.
  • Prepare the asparagus properly: Wash the asparagus thoroughly and trim the tough ends. You can also peel the asparagus if desired, but this is not necessary.
  • Cook the asparagus until it is tender-crisp: The best way to cook asparagus is to steam it, roast it, or grill it. Cook the asparagus until it is bright green and tender, but still has a slight crunch.
  • Make the nutmeg butter: To make the nutmeg butter, simply combine softened butter, grated nutmeg, salt, and pepper in a bowl. Mix until well combined.
  • Serve the asparagus with the nutmeg butter: Drizzle the nutmeg butter over the cooked asparagus and serve immediately.

Conclusion:

Asparagus with nutmeg butter is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The asparagus is tender and flavorful, and the nutmeg butter adds a touch of warmth and spice. This dish is sure to please everyone at the table.

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