Time 20m Yield 10 servings. Number Of Ingredients 9 Steps:
Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.
Time 20m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Line a sheet tray with foil. Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes. Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette. Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
Time 5m Yield 4 servings Number Of Ingredients 12 Steps:
Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That’ll keep the munching going on until dinner!
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl. Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
Time 10m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 8 Steps:
Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.
Time 35m Yield 8 Number Of Ingredients 10 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet. Roast green beans in preheated oven until tender, about 10 minutes. Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans. Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes. Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain. Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces. In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute. In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Time 15m Yield 6 servings. Number Of Ingredients 7 Steps:
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.
Number Of Ingredients 8 Steps:
In large skillet cook asparagus spears and green beans in 1 inch of salted boiling water, covered, 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set alongside vegetables on the serving dish.
Time 45m Yield 4 servings Number Of Ingredients 12 Steps:
For the crispy prosciutto: Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad. For the warm lemon dressing: Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat. For the green bean and asparagus salad: Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.
Time 9m Yield 4 servings Number Of Ingredients 9 Steps:
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Yield Makes 4 main-course servings Number Of Ingredients 10 Steps:
Mix butter, minced tarragon, chives, and lemon peel in small bowl. Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer. Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.
Time 10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook asparagus and green beans in 1 inch salted boiling water, covered, for 5 minutes. Drain, cool and arrange on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon.
Time 18m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Trim woody ends from asparagus. Place the asparagus in a large frying pan with about 1 inch of boiling water. Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm. Drain well. Arrange the asparagus spears on a warmed serving dish. Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus. Serve at once.
Yield Serves 8 Number Of Ingredients 5 Steps:
In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered. Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain. Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces. In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute. In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Time 12m Yield 20 serving(s) Number Of Ingredients 9 Steps:
Bring 4 quarts of salted water to a boil in a large pot. Add the asparagus, return to a boil, and cook about 2 minutes or until just tender. Rinse and drain under cold running water. Pat asparagus dry with paper towels. For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed. Arrange asparagus on a platter and serve with tarragon sauce. Makes 20 servings. Make-Ahead Tip: Prepare asparagus and sauce as directed above. Wrap and refrigerate asparagus and sauce for up to 24 hours.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus. Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry. Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
More about “asparagus and green beans with tarragon lemon dip recipes”
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
