ROTD: Emeril's Favorite Asparagus - 12/16/05

I love this one. Easy and a great side dish.

Emeril's Favorite Asparagus
Makes 4 to 6 servings
Ingredients:
1 1/4 pounds thin asparagus spears
2 teaspoons olive oil
1/4 cup chopped yellow onions
1/2 teaspoon minced garlic
1 1/2 cups chicken stock or canned low-sodium chicken broth
2 tablespoons fresh lemon juice
Pinch salt
Directions:
With a sharp knife, remove the tough woody ends from the asparagus and peel the stalks, if desired. Lay the asparagus flat, align the tips, and trim the spears to the same length.
Heat the olive oil in a large saucepan or skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2½ to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the chicken stock, lemon juice, and salt and bring to a low boil. Add the asparagus, cover, and cook until tender but still firm, 3 to 4 minutes, depending upon their thickness.
Drain the asparagus in a colander and arrange on a platter. (If desired, spoon the onions over the asparagus before serving.) Serve hot or at room temperature.

hey Kim!

Im not an asparagus fanbut I just wanted to tell you I LOVE this ROTD idea!!!!

Its too cute and so different.!

Thanks...I could always use a new recipe!!

Thanks

thanks for the recipe - I LOVE asparagus!

Barefoot Contessa usually puts asparagus on a baking sheet - drizzles some olive oil, adds some sea salt and cracked peppar, then adds a healthy amount of grates parmesan cheese - stick in oven for around 10-15 minutes (I like my asparagus pretty crisp and not cooked too much).

Keep the ROTD coming!

I like this one too because it is so easy.....I use a 9x13 pan.
Spinkle 1-2 TBLS Olive oil sparingly on asparagus. (I added some garlic and black pepper) Bake 400 for 20-30 minutes (until it is soft, less time for firm). Sprinkle 1-2 TBLS balsmaic vinegar on it and serve hot. YUM!

I love the idea of ROTD! I love to cook and am always looking for great recipes. I am going to try this one!