OVEN-ROASTED ASPARAGUS
Steps:
- Preheat oven to 425 degrees.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
SAUTéED ASPARAGUS
Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!
Categories Easter Mother's Day spring side dish
Time 15m
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
- Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
- Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.
MY FAVORITE ASPARAGUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
- Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.
THE BEST ROASTED ASPARAGUS
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
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.
MY FAVORITE WAY TO COOK ASPARAGUS
The best thing about this method is that it is completely and easily do-ahead! Great for company! Since HIS favorite way to EAT asparagus is as a separate course on buttered toast, at the end of the 8 minutes cooking time, I drain almost all the water out of the skillet, add a chunk of butter, heat slightly until the butter melts and serve on (yes) buttered toast. Edited to say: call me crazy, but I peel my asparagus with a potato peeler unless it is under 1/4" thick!
Provided by Jezski
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Snap off bottom third of stalks or where they snap easily. Arrange the thoroughly washed stalks in 2 or 3 flat layers (bigger stalks on the bottom) in a 10-12" skillet.
- Cover with cold water until it stands ½" above the asparagus. Add a tablespoon each of salt and sugar.
- Bring UNCOVERED to a rolling boil; let boil from 2-4 minutes depending upon the thickness of the asparagus and whether you like it very crisp or not quite so chewy.
- Remove from the heat and let stand, still uncovered, in the water at least 8 minutes or until ready to serve.
- If the wait to serve is too long and the asparagus gets cold, simply bring to a boil once more, drain and serve immediately.
- Sometimes I get crazy and sizzle the stalks in the butter for a couple of minutes. Still have to put that on toast, though.
- Cooking Tip: Frozen asparagus may be cooked the same way. Start with frozen, cover with cold water, bring to a boil separating stalks; boil 1 minute, take off the heat and let stand for 4 minutes.
- Maybe you would like a smashed garlic clove and/or red pepper flakes in the water. I haven't tried that yet.
Nutrition Facts : Calories 128.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3572.6, Carbohydrate 16.2, Fiber 4.8, Sugar 9.4, Protein 5.8
OVEN-ROASTED ASPARAGUS
A favorite spring vegetable, asparagus is often boiled or steamed but roasting asparagus is easy, as this three-ingredient recipe shows. All you need is olive oil, salt and pepper, and a preheated oven. And the asparagus becomes meltingly soft.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees, with a baking sheet inside. Trim and peel asparagus to the point on the stem where it is most tender. Wash well. While asparagus is still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #side-dishes #vegetables #american #dinner-party #northeastern-united-states #asparagus #number-of-servings #technique
You'll also love