Best Roasted Asparagus The Best Ive Ever Tried Recipes

PERFECT ROASTED ASPARAGUS

Perfect Roasted Asparagus image

Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

Provided by Cookie and Kate

Time 15m

Number Of Ingredients 12

Ingredients

1 large bunch (about 1 pound) fresh asparagus
1 to 2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Zest and juice of 1/2 medium lemon, preferably organic
Lemon wedges, from the remaining 1/2 lemon
Sprinkle of finely grated Parmesan cheese
Small handful of fresh mint or parsley, finely chopped
Light sprinkle of red pepper flakes
Pat or two of butter
Light drizzle of balsamic reduction or thick balsamic vinegar
Toasted sliced almonds

Steps:

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg

ROASTED ASPARAGUS WITH PARMESAN

Roasted Asparagus With Parmesan image

This has to be the quickest and simplest recipe for asparagus that I've ever tried. The asparagus comes out tender crisp just the way I think it should be! From Martha Stewart Living's Everyday Food magazine, June 2004 issue.

Provided by mersaydees

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs asparagus
1 tablespoon olive oil
coarse salt
ground pepper
1/4 cup parmesan cheese, finely grated

Steps:

Preheat oven to 450 degrees F.
Trim and/or peel tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil.
Season with salt and pepper.
Arrange asparagus in an even layer on the baking sheet.
Sprinkle with Parmesan cheese.
Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
Serve immediately.

Nutrition Facts : Calories 94.2, Fat 5.5, SaturatedFat 1.6, Cholesterol 5.5, Sodium 119.5, Carbohydrate 7.2, Fiber 3.4, Sugar 2.3, Protein 6.5

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

Ingredients

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.