Best 8 Quick Asparagus Amandine Recipes

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**Asparagus Amandine: A Culinary Journey of Freshness and Flavor**

Indulge in the delightful simplicity of Asparagus Amandine, a classic French dish that celebrates the vibrant flavors of fresh asparagus, toasted almonds, and a hint of lemon. This exquisite dish is not only a feast for the taste buds but also a visual masterpiece, with tender asparagus spears enveloped in a golden-brown almond coating. Asparagus Amandine is a versatile side dish that complements a wide range of entrees, from grilled salmon to roasted chicken. It can also be enjoyed as a light and satisfying vegetarian main course. This article presents a collection of Asparagus Amandine recipes, each offering unique variations on this timeless dish. From classic preparations to innovative twists, these recipes cater to diverse culinary preferences and skill levels. Embark on a culinary journey of freshness and flavor as you explore the delightful world of Asparagus Amandine.

Let's cook with our recipes!

TROUT AMANDINE, STEAMED ASPARAGUS, AND NEW POTATOES



Trout Amandine, Steamed Asparagus, and New Potatoes image

Timing tip: Set a deep pot filled midway with water on the stove for your potatoes. It will come to a boil while you prepare the appetizer tray.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 pounds small red potatoes, quartered
1 1/4 pounds thin asparagus spears
10 blades fresh chives, snipped or chopped
8 (4-ounce) lake or rainbow trout fillets
1 egg
1 cup milk
1 cup flour
Salt and pepper
1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes
4 tablespoons butter
1 cup (about 6 ounces) whole blanched almonds
A handful fresh parsley leaves, finely chopped
1 lemon, wedged

Steps:

  • Place oven on low and rest a platter on an oven rack.
  • Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.
  • Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.
  • Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
  • Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.
  • Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.
  • Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
  • Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.

ASPARAGUS AMANDINE



Asparagus Amandine image

Categories     Side     Vegetarian     Quick & Easy     Almond     Asparagus     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound asparagus, trimmed
1/2 cup water
1 tablespoon unsalted butter
2 tablespoons sliced almonds, toasted lightly
fresh lemon juice to taste

Steps:

  • Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring about 10 inches across top simmer asparagus in water and butter, uncovered, until asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. Stir in almonds, lemon juice, and salt and pepper to taste.

TROUT AMANDINE, STEAMED ASPARAGUS AND NEW POTATOES



Trout Amandine, Steamed Asparagus and New Potatoes image

I love when a recipe creates a full meal. This French-inspired meal comes from Rachael Ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. :)

Provided by LifeIsGood

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs small red potatoes, quartered
1 1/4 lbs thin asparagus spears
fresh chives (snipped or chopped , about 10 blades)
1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes, divided
8 trout fillets, 4 to 6 oz each. (lake or rainbow)
1 egg
1 cup milk
1 cup flour
salt & freshly ground black pepper
4 tablespoons butter, divided
1 cup whole blanched almond (about 6 oz)
handful fresh flat-leaf parsley, finely chopped
1 lemon, wedged

Steps:

  • Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
  • VEGGIES:.
  • Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
  • Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
  • The potatoes will be just about done when the last of your trout is going into the skillet (see below). When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
  • TROUT:.
  • Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.
  • To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
  • Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.

Nutrition Facts : Calories 960.2, Fat 48.7, SaturatedFat 13, Cholesterol 177.2, Sodium 272.5, Carbohydrate 80.4, Fiber 12.7, Sugar 5.8, Protein 55.6

QUICK AND EASY BAKED ASPARAGUS



Quick and Easy Baked Asparagus image

This yummy quick and easy baked asparagus recipe is great to make when you are on a time crunch.

Provided by Case31

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch asparagus
⅛ cup olive oil
3 cloves garlic, minced, or to taste
2 teaspoons Italian seasoning, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
  • Bake in the preheated oven until desired crispness, about 15 minutes.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 6 g, Fat 7 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 3.1 mg, Sugar 2.1 g

QUICK ASPARAGUS AMANDINE



QUICK ASPARAGUS AMANDINE image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy

Yield 4 servings

Number Of Ingredients 5

1 serving asparagus
1 tablespoon almonds (slivered)
1 tablespoon butter
1 teaspoon of lemon juice
salt and pepper to taste

Steps:

  • 1. Steam asparagus until tender. 2. Rinse the asparagus under cold water to stop the cooking process. 3. Melt the butter in a pan. 4. Add the almonds and cook until golden brown. 5. Remove from heat. 6. Add the lemon juice and salt. 7. Pour over the asparagus.

ASPARAGUS AMANDINE



Asparagus Amandine image

Make and share this Asparagus Amandine recipe from Food.com.

Provided by texasjj

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup blanched slivered almond
1 lb fresh asparagus
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt

Steps:

  • In a 10-inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally.
  • Remove almonds to a small plate.
  • Meanwhile, hold the base of one asparagus stalk firmly and bend the stalk.
  • The end will break where it becomes tough to eat.
  • Use that stalk as a guide to cut the remaining stalks.
  • If the asparagus is very thick, you may want to use a vegetable peeler to trim the scales.
  • In same skillet, melt the butter or margarine over medium heat and add the asparagus.
  • Cook, uncovered until asparagus in crisp-tender, turning frequently.
  • Place asparagus on a serving platter and sprinkle with salt and almonds.

PAN-FRIED ASPARAGUS



Pan-Fried Asparagus image

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

Provided by Kim

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Steps:

  • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g

ROASTED-GARLIC ASPARAGUS



Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Categories     Garlic     Side     Roast     Passover     Asparagus     Healthy     Kosher     Kosher for Passover     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Line a large jelly-roll pan with parchment paper. Set aside.
  • In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  • Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  • Transfer to a platter and serve hot.

Tips:

  • Choose Fresh Asparagus: Select asparagus spears that are bright green, firm, and have tightly closed tips. Avoid spears that are limp or have brown spots.
  • Trim the Asparagus: Cut off the tough ends of the asparagus spears, about 1-2 inches from the bottom. You can also peel the asparagus if desired, but this is optional.
  • Cook the Asparagus Quickly: Asparagus cooks quickly, so it's important not to overcook it. Blanching the asparagus in boiling water for 1-2 minutes is a good way to preserve its鮮豔的綠色 and crisp texture.
  • Use Good Quality Butter and Lemon: The butter and lemon are key ingredients in this recipe, so make sure to use the best quality you can find.
  • Toast the Almonds: Toasting the almonds adds a nutty flavor and extra crunch to the dish. You can toast the almonds in a skillet over medium heat until they are golden brown, or you can spread them on a baking sheet and toast them in the oven at 350°F for 5-7 minutes.

Conclusion:

Asparagus Amandine is a classic French dish that is both simple and delicious. It's a great way to enjoy fresh asparagus, and it's perfect for a quick and easy weeknight meal. With just a few ingredients and a little bit of time, you can have a flavorful and healthy dish that the whole family will love. So next time you're looking for a new way to cook asparagus, give Asparagus Amandine a try. You won't be disappointed!

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