Best 4 Charred Asparagus With Citrus Bagna Cauda Recipes
Tantalize your taste buds with our exquisite Charred Asparagus with Citrus Bagna Cauda, a symphony of flavors that will leave you craving for more. This delightful dish features tender asparagus spears, expertly charred to perfection, complemented by a vibrant and tangy citrus bagna cauda sauce. The citrus notes of lemon and orange zest, combined with the richness of butter and garlic, create a harmonious balance of flavors that will elevate your dining experience. So, grab your apron and embark on a culinary journey as we guide you through the simple steps to create this mouthwatering dish.
Alongside the main recipe, we present a collection of additional culinary creations to satisfy your diverse cravings:
- Craving a hearty and flavorful dish? Try our delectable Roasted Chicken with Lemon and Herbs, where succulent chicken is infused with a medley of aromatic herbs and citrusy goodness.
- For a refreshing and light option, indulge in our vibrant Citrus Salad with Arugula and Pomegranate Seeds, where the tangy citrus segments dance harmoniously with peppery arugula and crunchy pomegranate arils.
- If you're in the mood for a classic Italian pasta dish, our Spaghetti with Garlic and Olive Oil is a timeless choice, showcasing the simplicity and elegance of fresh ingredients.
- And for a sweet ending, treat yourself to our luscious Lemon Bars with Blueberry Compote, where a buttery shortbread crust meets a tangy lemon filling, topped with a burst of blueberry compote.
With this versatile collection of recipes, you'll have a culinary adventure that caters to every palate, leaving you inspired and satisfied.
CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA
Steps:
- 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.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
BAGNA CAUDA
Provided by Matt Lee And Ted Lee
Categories easy, quick, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams
CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI
Chimichurri is the South American green herb sauce that goes with just about everything. Easy to put together, it tastes best freshly prepared. When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year. To keep it green and fresh tasting, add the vinegar just before serving. Char the asparagus in a hot cast-iron skillet or griddle, over hot coals, or under the broiler. Pencil-thin asparagus cooks quite quickly this way, but medium-size spears may be substituted.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 24 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 446 milligrams, Sugar 3 grams
Tips:
- Choose thin to medium-thick asparagus spears for even cooking.
- Trim the asparagus spears by snapping off the woody ends.
- To char the asparagus, use a grill pan or a well-seasoned cast iron skillet over medium-high heat.
- Sear the asparagus spears for 3-4 minutes per side, or until tender with slightly charred marks.
- Make the citrus bagna cauda sauce by combining melted butter, olive oil, garlic, lemon juice, orange juice, white wine, anchovies, salt, and pepper in a saucepan over medium heat.
- Simmer the sauce for 10-15 minutes, or until the anchovies have dissolved and the sauce has thickened.
- Transfer the charred asparagus to a serving dish and drizzle with the citrus bagna cauda sauce.
- Garnish with chopped parsley or chives.
Conclusion:
Charred asparagus with citrus bagna cauda is a delicious and elegant dish that is perfect for a spring or summer meal. The charred asparagus spears are tender and slightly smoky, and the citrus bagna cauda sauce is rich and flavorful. This dish is sure to impress your guests and is a great way to enjoy the fresh flavors of asparagus.
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