Best Roasted Parmesan And Garlic Asparagus Recipes

PAN ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN

Steps:

• In a 12-inch skillet, over medium, heat the oil.
• Add the garlic and cook until crisp and golden brown, about 5 minutes. Careful not to burn. Burnt garlic tastes bitter. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside. Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the asparagus with the tips pointing in one direction, and the remaining spears pointing in the opposite direction. (This improves browning.) Sprinkle the asparagus with 1/4 teaspoons salt; using tongs, arrange the spears in an even layer. (They won't quite fit into a single layer.) Cover and cook until the spears are bright green and still crisp, about 5 minutes.
• Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with the toasted garlic and Parmesan cheese. Serve with lemon wedges.

PAN-ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN

Steps:

• 1. Heat the olive oil and sliced garlic in 12-inch skillet over medium heat; cook, stirring occasionally, until garlic is crisp and golden but not dark brown, about 5 minutes. Using slotted spoon, transfer garlic to paper towel-lined plate. 2. Add the butter to the oil in the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes. 3. Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, sprinkle with grated Parmesan and toasted garlic, adjust seasonings with salt and pepper, and, if desired, squeeze lemon half over spears. Serve immediately. To Serve 2-3: Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.

PAN ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN

Steps:

• In a 12-inch skillet over medium, heat the oil. Add the garlic and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside. Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the asparagus with the tips pointing in one direction, and the remaining spears pointing in the opposite direction (this improves browning). Sprinkle the asparagus with teaspoon of salt. Using tongs, arrange the spears in an even layer (they won't quite fit into a single layer). Cover and cook until the spears are bright green and still crisp, about 5 minutes. Uncover, increase heat to high and continue to cook until the spears are tender and well browned along one side, about another 5 to 7 minutes, using tongs to move spears from the center to the edge of the pan to ensure all are browned. Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with the toasted garlic and Parmesan cheese, and serve with lemon wedges.

OVEN ROASTED ASPARAGUS WITH GARLIC, LEMON AND PARMESAN RECIPE

Steps:

• Preheat oven to 425 degrees Trim asparagus. Grab both ends and bend asparagus until the woody end snaps off. Do this with all the asparagus spears. Discard the woody ends. Transfer the asparagus spears to a baking sheet. Drizzle them with the olive oil, lemon zest, salt, pepper and red pepper flakes. Toss to make sure the asparagus is fully coated. Arrange the asparagus in a single layer. place the lemons sliced under and over the asparagus spears. Roast asparagus in the oven for 15-20 minutes, or until bright green, tender, with the ends starting to brown. Remove from the oven and grate Parmesan over the asparagus. Serve.

PAN ROASTED ASPARAGUS WTIH TOASTED GARLIC AND PARMESAN

Steps:

• In a 12-inch skillet over medium, heat the oil. Add the garlic and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside. Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the aparagus with teh tips pointing in one direction, and the remaining spears pointing in the opposite direction (this improves browning). Sprinkle the asparagus with 1/4 teaspoon of slat. Using tongs, arrange the spears in an even layer (they won't quite fit into a single layer). Cover and cook until the spears are bright green and still crisp, about 5 minutes. Uncover, increase heat to high and continue to cook until the spears are tender and well browned along one side, about another 5 to 8 minutes, using tongs to move spears from the center to the edge of tghe pan to ensure all are browned. Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with teh toasted garlic and Parmesan cheese, and serve with lemon wedges. Yield: 4 to 6 servings

ROASTED PARMESAN AND GARLIC ASPARAGUS

Steps:

• 1. Heat oil and garlic in small saucepan over low heat until garlic is golden. Make sure you don't burn garlic!
• 2. Remove woody ends from asparagus by gently bending until end snaps off.
• 3. Place asparagus on baking pan and coat with oil and garlic. Push asparagus together and season with salt and pepper, then sprinkle with parmesan cheese.
• 4. Roast at 400 degrees for 12 minutes.