Best Roasted Asparagus With Salsa Verde Recipes

ASPARAGUS WITH SALSA VERDE

Steps:

• Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
• FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
• FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
• Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
• FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
• TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.

SPANISH TAPAS - ASPARAGUS W/ORANGE AND LEMON SAUCE

Steps:

• Drain the asparagus in a sieve.
• Chop the hard-boiled egg yolks and mix with the raw egg yolk.
• Add the orange and lemon juice and season with salt and pepper.
• Gradually add the olive oil, beating as if for mayonnaise.
• Check seasoning to taste.
• Beat the egg white until stiff and add to the sauce.
• Arrange the well-drained asparagus on a serving dish, pour sauce over top and decorate with slices of orange and lemon.

ROASTED ASPARAGUS

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.

ASPARAGUS WITH SALSA VERDE AND SCARLET ONIONS

Steps:

• Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
• If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin spears, 5 minutes or longer for fat. They can be a bit underdone. Remove to a towel to dry; asparagus will finish cooking as it sits.
• Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
• Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE

Steps:

• Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
• Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
• Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

TUSCAN-STYLE ROASTED ASPARAGUS

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.

THE BEST ROASTED ASPARAGUS

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.

MEXICAN ROASTED ASPARAGUS

Steps:

• Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside.
• In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.
• Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.

OVEN-ROASTED ASPARAGUS

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.