Best 9 Emeril Lagasse Garlic Roasted Asparagus Recipes

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For those seeking a tantalizing side dish that exudes both flavor and elegance, Emeril Lagasse's Garlic Roasted Asparagus recipe stands as a culinary masterpiece. This dish marries the natural sweetness of asparagus with the savory notes of garlic and butter, resulting in a symphony of flavors that will delight your taste buds. With its vibrant green hues and tender-crisp texture, this delectable side will elevate any meal to new heights of epicurean excellence. Whether you're hosting a dinner party or simply seeking a weeknight meal that packs a punch of flavor, Emeril Lagasse's Garlic Roasted Asparagus is sure to impress.

Let's cook with our recipes!

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

AIR FRYER ROASTED ASPARAGUS



Air Fryer Roasted Asparagus image

You can roast your asparagus and have it on your table in less than 20 minutes with an air fryer. This makes a perfect side dish for a weeknight.

Provided by Yoly

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
avocado oil cooking spray
½ teaspoon garlic powder
½ teaspoon Himalayan pink salt
¼ teaspoon ground multi-colored peppercorns
¼ teaspoon red pepper flakes
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.
  • Place asparagus spears in the air fryer basket and mist with avocado oil. Sprinkle with garlic powder, pink Himalayan salt, pepper, and red pepper flakes. Top with Parmesan cheese.
  • Air fry until asparagus spears start to char, 7 to 9 minutes.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 10.1 g, Cholesterol 8.8 mg, Fat 3.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 739.2 mg, Sugar 4.5 g

EMERIL LAGASSE GARLIC-ROASTED ASPARAGUS



Emeril Lagasse Garlic-Roasted Asparagus image

Make and share this Emeril Lagasse Garlic-Roasted Asparagus recipe from Food.com.

Provided by AmyZoe

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 6

2 lbs asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 1/2 tablespoons garlic, minced
salt
fresh ground black pepper
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 425.
  • In a large glass baking dish, toss the asparagus with the olive oil and garlic.
  • Season lightly with salt and pepper, and toss.
  • Bake until the asparagus are tender and lightly browned--15 to 20 minutes, depending on the thickness of the stalks, stirring twice.
  • Remove from the oven and toss with the lemon juice. Adjust the seasoning to taste.
  • Serve warm or at room temperature.

GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE



Grilled Tuna with Grilled Asparagus and Oven Roasted Tomato Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h47m

Yield 6 servings

Number Of Ingredients 17

6 (5-ounce) portions yellowfin tuna
Grilled Asparagus with Lemon-Olive Oil, recipe follows, for serving
1 teaspoon salt
Oven Roasted Tomato Sauce, for serving
1/2 teaspoon black pepper
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 tablespoons chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cloves garlic, peeled

Steps:

  • Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
  • Serve the tuna with the asparagus and tomato sauce.
  • Preheat the grill to medium.
  • In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
  • Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
  • Preheat the oven to 400 degrees F.
  • In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
  • To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
  • The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.

GARLIC AIOLI



Garlic Aioli image

Provided by Emeril Lagasse

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 7

1 large egg*
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
Juice of one lemon
Salt
Freshly ground white pepper
1 cup vegetable oil

Steps:

  • In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

EMERIL'S I LOVE GAAAAAHLIC GARLIC BREAD SPREAD



Emeril's I Love Gaaaaahlic Garlic Bread Spread image

Emeril made this garlic bread on an episode about preparing foods kids like to eat. I made this and it definitely went over well with my family. I served this with Emeril's lasagna for a nice Italian meal with "kick." On the episode, he used his Creole Essence, but you can use any Cajun or Creole seasoning you prefer. You can make at least 2 loaves of garlic bread with the spread, depending upon how much you like to spread per loaf.

Provided by HeatherFeather

Categories     < 30 Mins

Time 30m

Yield 1 cup spread, 32 serving(s)

Number Of Ingredients 10

8 -12 tablespoons unsalted butter, softened
2 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, grated
3/4 teaspoon emeril's creole Emeril's Original Essence (to taste)
2 teaspoons garlic, minced
1 teaspoon parsley, chopped
salt, to taste
1 loaf French bread or 1 loaf Italian bread, 22-inch long
parsley, garnish (optional)
paprika, garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a large baking sheet with aluminum foil.
  • Split the French bread in half lengthwise. Lay the bread, crust side down, on the lined baking sheet.
  • Place the butter in a medium bowl.
  • Add the remaining ingredients, and stir together until blended.
  • Spread the some of the butter mixture evenly onto the bread, reserve the rest for more garlic bread (keeps at least 1 week in fridge, bring to room temp before using and stir well).
  • Garnish with some paprika and chopped parsley if desired for a bit more color.
  • Bake until golden brown and bubbly,about 15 to 18 minutes, checking early so it doesn't burn.
  • Remove from the oven.
  • Carefully slice diagonally into 7 slices per half and serve immediately.

GARLIC, MOZZARELLA, AND ROASTED GARLIC TART - EMERIL LAGASSE



Garlic, Mozzarella, and Roasted Garlic Tart - Emeril Lagasse image

Behold, Garlic Lovers! This tantalizing garlic tart will fulfill your innermost fantasies :0) (from Emeril's cookbook)

Provided by Izzy Knight

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 tomatoes (about 3/4 pound)
salt and pepper
1 sheet frozen puff pastry, defrosted (half a 17.3-ounce package)
2 tablespoons extra virgin olive oil
12 -15 fresh basil leaves
6 ounces fresh mozzarella cheese, thinly sliced
3 heads garlic

Steps:

  • Cut the tomatoes into 1/2-inch slices.
  • Arrange in a single layer on a rack set over a baking sheet.
  • Season lightly with salt and let drain for 30 to 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Place the pastry sheet on a lightly floured surface and roll it into a 10 1/2-inch square.
  • Transfer to a baking sheet.
  • Brush evenly with the oil, then the garlic puree.
  • Arrange the tomato slices over the pastry.
  • Cover each with a basil leaf, then top with a slice of cheese.
  • Sprinkle with salt and the pepper.
  • Bake until the crust is golden brown and the cheese is bubbly, about 20 to 25 minutes.
  • Serve warm or at room temperature, cut into squares.
  • Roasted Garlic Puree: 1/2 cup puree= 3 garlic heads, not peeled.
  • Cut each head of the garlic crosswise in half.
  • Toss the garlic heads with the olive oil, salt, and pepper in a bowl.
  • place garlic in aluminum foil, make a pouch.
  • roast for 40min-1hour in 400 degree oven.
  • Remove the bag from the oven and open it up a bit.
  • Return to the oven for about 10 minutes more.
  • Remove the flesh by squeezing each half clove with your thumb and index finger.
  • Puree.

Nutrition Facts : Calories 603.6, Fat 40, SaturatedFat 12.5, Cholesterol 33.6, Sodium 430.2, Carbohydrate 45.9, Fiber 2.7, Sugar 3, Protein 17.3

GARLIC ROASTED ASPARAGUS



Garlic Roasted Asparagus image

Make and share this Garlic Roasted Asparagus recipe from Food.com.

Provided by RedVinoGirl

Categories     Vegetable

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

2 lbs asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 1/2 tablespoons garlic, minced
salt
fresh ground black pepper
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
  • Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 96.4, Fat 7.1, SaturatedFat 1, Sodium 21.7, Carbohydrate 7, Fiber 3.1, Sugar 2, Protein 3.8

EMERIL'S ROASTED GARLIC PASTA SAUCE



Emeril's Roasted Garlic Pasta Sauce image

Make and share this Emeril's Roasted Garlic Pasta Sauce recipe from Food.com.

Provided by Lvs2Cook

Categories     Sauces

Time 1h30m

Yield 1 1/2 quarts sauce

Number Of Ingredients 12

1 large onion, chopped
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon cushed red pepper
1/4 teaspoon italian seasoning
1/4 teaspoon dried basil
2 (28 ounce) cans whole italian plum tomatoes with liquid
3 whole roasted garlic heads, cloves removed from peels

Steps:

  • In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
  • Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
  • Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
  • Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
  • Add the roasted garlic cloves and stir to combine.
  • Continue to simmer for 30-45 mnutes longer until the flavors have come together.
  • Serve over your choice of pasta.

Nutrition Facts : Calories 594.7, Fat 29, SaturatedFat 4, Sodium 4081.4, Carbohydrate 81.6, Fiber 14.3, Sugar 37.4, Protein 15.5

Tips:

  • Choose the right asparagus. Look for spears that are thick and firm, with tight tips. Avoid spears that are thin or wilted.
  • Trim the asparagus. Cut off the tough woody ends of the asparagus. You can do this with a knife or by snapping them off with your hands.
  • Roast the asparagus at a high temperature. This will help to caramelize the asparagus and give it a slightly smoky flavor.
  • Use a variety of seasonings. Garlic, olive oil, salt, and pepper are all classic seasonings for roasted asparagus. You can also try adding other herbs and spices, such as rosemary, thyme, or paprika.
  • Serve the asparagus immediately. Roasted asparagus is best served hot and fresh out of the oven.

Conclusion:

Roasted asparagus is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be seasoned with a variety of herbs and spices to suit your taste. Whether you are looking for a quick and easy weeknight side dish or a special occasion dish, roasted asparagus is sure to please.

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