Best 15 Butter Fried Asparagus With Black Olive Lemon Mayonnaise Recipes

BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE

Steps:

• First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
• Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
• Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.

PAN-FRIED ASPARAGUS

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.

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES

Steps:

• After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
• Place oven rack in the middle position; preheat oven to 200°F
• In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
• For the dipping sauces:.
• HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
• LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
• Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
• Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
• Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
• Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
• Serve warm with one or both of the dipping sauces.

ASPARAGUS WITH LEMON AND BUTTER

Steps:

• Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

BLACK OLIVE MAYONNAISE

Steps:

• Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES

Steps:

• Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
• Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
• Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
• Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
• Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

LEMON-PARMESAN BROILED ASPARAGUS

Steps:

• Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

GRILLED ASPARAGUS WITH OLIVE OIL, LEMON & PARMESAN

Steps:

• Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes).
• As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.).
• Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.

ASPARAGUS WITH LEMON BROWNED BUTTER SAUCE

Steps:

• Snap off or trim ends from asparagus. Steam in a large pot of water or asparagus steamer for 3 to 5 minutes, or until crisp-tender. Drain and transfer to a medium bowl and keep warm. Melt butter in a medium skillet. cook over medium-high heat until butter just begins to brown and foam, being careful not to burn. Remove from heat and stir in garlic. Swirl pan several times, then stir in lemon juice and vinegar. Pour over hot asparagus and season with salt and pepper. Toss gently to mix. Transfer to a platter and sprinkle with thyme and lemon zest, optional.

PAN-FRIED MINTY ASPARAGUS

Steps:

• Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
• Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.

STEAMED ASPARAGUS WITH OLIVE BUTTER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus cover, and steam until desired tenderness is achieved, 6 to 9 minutes.
• Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and heat until fragrant, about 2 minutes. Stir in olives and lemon juice; heat thoroughly, but do not boil, 3 to 4 minutes. Season with salt and pepper and set aside.
• Place steamed asparagus in a serving dish and pour sauce on top. Garnish with lemon zest and serve warm.

ASPARAGUS WITH LEMON BUTTER CRUMBS

Steps:

• Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
• Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
• While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
• Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
• Now put the pan back on to the heat and add the remaining butter.
• As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
• Sprinkle with the lemon juice and season with salt and pepper.
• Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.