Best Lemony Roasted Asparagus Recipes
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Steps:
- 1. Preheat over to 425. Arrange asparagus on a rimmed baking sheet and drizzle with oil. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter. 2. Meanwhile, melt butter in a medium skillet over medium heat. Add panko and cook stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat and stir in lemon juice and zest. Season with salt. 3. Top asparagus with breadcrumbs and garnish with lemon.
EASY LEMONY ROASTED ASPARAGUS
How to make Easy Lemony Roasted Asparagus
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat the oven to 375. Spray a 9×13 inch baking dish with olive oil.
- Toss the asparagus, lemon zest, lemon juice, peppers, and garlic salt.
- Spray all the ingredients with a little more cooking spray.
- Cover with foil and bake for about half an hour, or to the desired tenderness.
LEMONY ROASTED ASPARAGUS RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 4
Steps:
- Preheat the oven to 450°F. To prepare the asparagus, wash it well and drain off excess water. Grab the end of one spear and bend until it snaps. Gather the asparagus, evenly, and cut all the ends to be even with the asparagus that has the end snapped off. Line a rimmed baking sheet with either foil, a silpat mat or parchment paper. Spread the asparagus, evenly, on the baking sheet and drizzle with olive oil. Move the asparagus back and forth to coat evenly . Sprinkle with coarse salt & black pepper, and shove the asparagus off to one side. Set half of the lemon slices on the baking sheet, then spread the asparagus on top. Lay the remaining lemon slices on top. Roast for about ten minutes, until just tender. I remove the asparagus while it's still bright green, and just slightly crisp (al dente). The asparagus will continue to cook for a couple of minutes, once you remove it from the oven.
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