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Recipe: Asparagus With Roasted Shallot And Walnut Sauce
Similar Categories: Asparagus, Roasted, Shallot, Walnut, Sauce
Serving Size : 4
3 medium shallots -- (3 to 4), skin on
4 cloves garlic -- skin on
olive oil spray
1 teaspoon fresh lemon juice
2 tablespoons walnuts -- toasted and chopped
1 tablespoon canola oil
1/3 cup water -- or low-sodium vegetable stock
salt --optional
freshly ground black pepper
1 pound fresh asparagus -- tough ends discarded
1 teaspoon lemon juice -- or vinegar or cider vinegar
1. Preheat the oven to 350°F
2. Line a baking sheet with foil. Place the shallots and garlic on the sheet and lightly spray with oil. Cover with additional foil, crimp the edges, and poke a hole in the top and roast 45 to 50 minutes or until very soft. Set aside until cool enough to handle, then peel. The onions and shallots may be prepared ahead and refrigerated, covered for up to 4 days.
3. In a food processor or blender, purée the shallots, garlic, lemon juice, 2 tablespoons of the walnuts, and the oil until smooth. Add the water or stock gradually until it is the desired thickness. Salt, if using, and to taste.
4. In a small saucepan lightly sprayed with oil, over low heat, cook the shallot mixture, stirring occasionally, until warmed through. Meanwhile in a large nonstick skillet, heat 1/2" water to boiling. Add the asparagus and reduce heat; cover and simmer for 4 to 6 minutes. Drain and place the asparagus on a serving platter or individual serving plates. Top with the warmed shallot sauce, sprinkle lemon juice or vinegar, and gently garnish with the remaining 2 tablespoons of chopped walnuts.
3 medium shallots -- (3 to 4), skin on
4 cloves garlic -- skin on
olive oil spray
1 teaspoon fresh lemon juice
2 tablespoons walnuts -- toasted and chopped
1 tablespoon canola oil
1/3 cup water -- or low-sodium vegetable stock
salt --optional
freshly ground black pepper
1 pound fresh asparagus -- tough ends discarded
1 teaspoon lemon juice -- or vinegar or cider vinegar
1. Preheat the oven to 350°F
2. Line a baking sheet with foil. Place the shallots and garlic on the sheet and lightly spray with oil. Cover with additional foil, crimp the edges, and poke a hole in the top and roast 45 to 50 minutes or until very soft. Set aside until cool enough to handle, then peel. The onions and shallots may be prepared ahead and refrigerated, covered for up to 4 days.
3. In a food processor or blender, purée the shallots, garlic, lemon juice, 2 tablespoons of the walnuts, and the oil until smooth. Add the water or stock gradually until it is the desired thickness. Salt, if using, and to taste.
4. In a small saucepan lightly sprayed with oil, over low heat, cook the shallot mixture, stirring occasionally, until warmed through. Meanwhile in a large nonstick skillet, heat 1/2" water to boiling. Add the asparagus and reduce heat; cover and simmer for 4 to 6 minutes. Drain and place the asparagus on a serving platter or individual serving plates. Top with the warmed shallot sauce, sprinkle lemon juice or vinegar, and gently garnish with the remaining 2 tablespoons of chopped walnuts.
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