Best Roasted Asparagus With Rhubarb Vinegar Recipes

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ROASTED ASPARAGUS



Roasted Asparagus image

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 5

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Steps:

  • Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

OVEN-BAKED ASPARAGUS



Oven-Baked Asparagus image

I like to use recipes that call for fresh produce I've grown in my garden. Here's a simple way to make baked asparagus to bring out the flavor while maintaining that bright green color. -Robert Foust, Indianapolis, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 3

1 pound fresh asparagus, trimmed
2 tablespoons butter
Salt and pepper to taste

Steps:

  • Preheat oven to 350°. Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Bake until crisp-tender, 25-30 minutes. Carefully open foil to allow steam to escape. Season with salt and pepper.

Nutrition Facts : Calories 64 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE



Roasted Asparagus in a Red Wine Vinaigrette image

Make and share this Roasted Asparagus in a Red Wine Vinaigrette recipe from Food.com.

Provided by Avid Wine Drinker

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh asparagus, trimmed
4 teaspoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon garlic, minced
1 teaspoon dried onion flakes
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon basil
1/4 teaspoon dry mustard
2 teaspoons parmesan cheese, freshly grated
2 teaspoons bacon, crumbled

Steps:

  • Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
  • Preheat oven to 400 degrees.
  • Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
  • Pour the vinaigrette over the asparagus and marinade for 15 minutes.
  • Lay asparagus in single layer in a stone baking dish.
  • Pour remaining vinaigrette over the asparagus.
  • Cover and bake for 15 minutes or to desired doneness.
  • Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
  • Sprinkle with the cheese and the bacon.

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

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.

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. -Jody Fisher, Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

2 pounds fresh asparagus, trimmed
1/4 cup butter, melted
2 to 4 green onions, chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.

Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 266mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus With Balsamic Vinegar image

I found this recipe in one of my cooking light magazines and decided to give it a try. I have never cooked asparagus before this and was unsure how it was going to turn out, but I thought it tasted really good. The balsamic browned butter gives it a really good taste and the asparagus comes out perfect when baked in the oven.

Provided by nkoprince08

Categories     Vegetable

Time 20m

Yield 5 spear servings, 8 serving(s)

Number Of Ingredients 7

cooking spray
40 asparagus spears, trimmed (about 2 pounds)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees.
  • Arrange asparagus in a single layer on a baking sheet; coat with cooking spray.
  • Sprinkle with salt and pepper.
  • Bake for 12 minutes or until tender.
  • Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally.
  • Remove from heat; stir in soy sauce and balsamic vinegar.
  • Drizzle over asparagus, tossing well to coat.

Nutrition Facts : Calories 43.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 192.5, Carbohydrate 3.3, Fiber 1.5, Sugar 1.1, Protein 2

ROASTED ASPARAGUS WITH PINE NUTS



Roasted Asparagus With Pine Nuts image

Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons pine nuts
1 1/2 lbs asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, divided
fresh ground pepper, to taste
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
  • Transfer to a small bowl to cool.
  • Increase oven temperature to 450 degrees.
  • Snap off the tough ends of asparagus.
  • Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
  • Spread in a single layer on a large baking sheet with sides.
  • Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
  • Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
  • Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
  • To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9

ROASTED ASPARAGUS



Roasted Asparagus image

For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

ROASTED ASPARAGUS



Roasted Asparagus image

I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

Provided by taylortwo

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Steps:

  • Preheat oven to 425°F.
  • Cut off the woody bottom part of the asparagus spears and discard.
  • With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
  • Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  • Sprinkle with salt.
  • With your hands, roll the asparagus around until they are evenly coated with oil and salt.
  • Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
  • They should be tender when pierced with the tip of a knife.
  • The tips of the spears will get very brown but watch them to prevent burning.
  • They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

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