Best 11 Asparagus With Toasted Walnut Butter Recipes

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Asparagus with toasted walnut butter is a delectable dish that combines the flavors of nutty walnuts, sweet asparagus, and a hint of tangy citrus. This dish is not only appetizing but also packed with nutrients. Asparagus is a good source of fiber, vitamins A and C, folate, and manganese. Walnuts are known for their healthy fats, protein, and antioxidants. The combination of these ingredients makes this dish a nutritious and flavorful side dish or main course. Additionally, the versatility of this dish makes it suitable for various occasions, from casual gatherings to elegant dinner parties.

Let's cook with our recipes!

ASPARAGUS WITH TOASTED WALNUT BUTTER



Asparagus with Toasted Walnut Butter image

Just a touch of walnut oil adds remarkable nutty flavor to these springtime spears.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 5

2 lb fresh asparagus
6 tablespoons butter
3 tablespoons finely chopped walnuts
1 tablespoon walnut oil, if desired
1/4 teaspoon salt

Steps:

  • Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
  • Meanwhile, in small saucepan, mix butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
  • Arrange hot asparagus on large serving platter. Top with walnut butter.

Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 1/2 g

ASPARAGUS WITH WALNUTS



Asparagus with Walnuts image

"I never get enough of asparagus in the spring and walnuts have a way of adding the richness this vegetable lacks without getting in the way of the wonderful springtime flavors. Frying the walnuts in the oil with paprika and cayenne for a minute really wakes up their flavor and enhances the whole dish. I have used this as both an appetizer and a side dish. Your call." - Alex Guarnaschelli

Provided by Food Network

Categories     side-dish

Yield 6 Servings

Number Of Ingredients 7

1¼ teaspoon kosher salt, divided
1 pound fairly thin "pencil" asparagus, ends trimmed and discarded, cut into 2 inch pieces
2 tablespoons extra-virgin olive oil
1/2 cup Fisher® Walnut Halves, lightly chopped
1/2 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice

Steps:

  • 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
  • 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
  • 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
  • 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
  • 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER



Asparagus With Walnuts, Parmesan and Brown Butter image

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 bunch asparagus (about 3/4 pound), ends trimmed
3 tablespoons unsalted butter
1/4 cup chopped walnuts
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme leaves, preferably lemon thyme
1 ounce Parmesan, finely grated (1/4 cup)
Kosher salt, as needed
1/4 teaspoon black pepper

Steps:

  • Steam the asparagus until just tender, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED ASPARAGUS WITH TOASTED WALNUTS



Baked Asparagus With Toasted Walnuts image

Make and share this Baked Asparagus With Toasted Walnuts recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs asparagus
salt
fresh ground pepper
1 tablespoon butter, cut in small pieces
3 tablespoons walnut oil or 3 tablespoons olive oil
1 1/2 tablespoons lemon juice
salt, to taste
fresh ground black pepper, to taste
4 tablespoons finely chopped walnuts, toasted

Steps:

  • To cook asparagus: Preheat oven to 300°F.
  • Break off woody stems of asparagus.
  • If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
  • (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
  • Sprinkle lightly with salt and pepper.
  • Dot with margarine.
  • Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
  • (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
  • (Topping may be refrigerated overnight. Bring to room temperature before using.)
  • Before serving: Spoon topping over asparagus and sprinkle with walnuts.

Nutrition Facts : Calories 90.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 3, Sodium 24.1, Carbohydrate 5.3, Fiber 2.5, Sugar 1.6, Protein 3.2

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
  • Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
  • Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
  • Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

WALNUT RISOTTO WITH ROASTED ASPARAGUS



Walnut Risotto with Roasted Asparagus image

Provided by Edwin Goto

Categories     Wine     Nut     Rice     Vegetable     Appetizer     Low Fat     Dinner     Parmesan     Walnut     Asparagus     White Wine     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

4 1/2 to 5 cups canned low-salt chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 pound asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
  • Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
  • Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

WOK-FRIED ASPARAGUS WITH WALNUTS



Wok-Fried Asparagus With Walnuts image

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Provided by David Tanis

Categories     quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds asparagus, pencil-size or medium
2 tablespoons vegetable oil
Salt
1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
1/4 teaspoon five-spice powder
1 teaspoon grated garlic
2 teaspoons grated ginger
1 tablespoon palm sugar or dark brown sugar
1 to 2 bird's-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 teaspoons soy sauce
1/2 cup toasted walnut halves
1 teaspoon toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  • Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  • Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS



Skillet Asparagus with Caramelized Onions and Walnuts image

Use one nonstick skillet to prepare this nutritious and delicious side for dinner.

Provided by Bibi

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 7

3 tablespoons ghee (clarified butter), divided
½ cup thinly sliced sweet onion
1 clove garlic, minced
2 teaspoons balsamic vinegar
salt and ground black pepper to taste
2 tablespoons chopped English walnuts
1 pound asparagus spears, woody bases removed

Steps:

  • Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
  • Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
  • Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. -Jody Fisher, Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

2 pounds fresh asparagus, trimmed
1/4 cup butter, melted
2 to 4 green onions, chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.

Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 266mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ASPARAGUS WITH PARMESAN BUTTER



Asparagus with Parmesan Butter image

Categories     Side     Broil     Low Carb     Parmesan     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Steps:

  • Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter.Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
  • Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

ASPARAGUS WITH TOASTED WALNUT BUTTER



Asparagus With Toasted Walnut Butter image

I have never tried asparagus but the photo in the current Pillsbury cookbook and me wanting to try it.

Provided by looneytunesfan

Categories     Fruit

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs fresh asparagus
6 tablespoons butter
3 tablespoons finely chopped walnuts
1 tablespoon walnut oil, if desired
1/4 teaspoon salt

Steps:

  • Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
  • Meanwhile, in small saucepan, combine butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
  • Arrange hot asparagus on large serving platter. Top with walnut butter.

Nutrition Facts : Calories 131.8, Fat 12.2, SaturatedFat 5.8, Cholesterol 22.9, Sodium 136.3, Carbohydrate 4.8, Fiber 2.6, Sugar 2.2, Protein 3

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are limp or have woody ends.
  • Trim the asparagus properly. Snap off the tough ends of the asparagus spears. You can also use a sharp knife to cut off the ends.
  • Cook the asparagus quickly. Asparagus is a delicate vegetable that cooks quickly. Overcooking will make it mushy. Blanching or sautéing are good cooking methods for asparagus.
  • Don't overcrowd the pan. When cooking asparagus, don't overcrowd the pan. This will prevent the asparagus from cooking evenly.
  • Season the asparagus well. Asparagus has a mild flavor, so it is important to season it well. Salt, pepper, and garlic powder are all good seasonings for asparagus.

Conclusion:

Asparagus is a delicious and versatile vegetable that can be enjoyed in many different ways. Whether you are roasting it, grilling it, or sautéing it, asparagus is a great addition to any meal. The toasted walnut butter in this recipe adds a rich, nutty flavor to the asparagus that takes it to the next level. Give this recipe a try and see for yourself how delicious asparagus can be!

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