Best Thyme Roasted Asparagus Recipes

ROASTED ASPARAGUS WITH THYME

Steps:

• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

PAN-ROASTED ASPARAGUS WITH THYME

Steps:

• Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.

ROASTED ASPARAGUS WITH GARLIC AND FRESH THYME

Steps:

• Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
• Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.

THYME ROASTED ASPARAGUS

Steps:

• Preheat oven to 425.
• Drizzle asparagus w/ olive oil and toss to coat.
• Place in a single layer in a shallow baking dish. Sprinkle with thyme, garlic, salt and pepper.
• Roast for about 15 minutes or until asparagus is to desired tenderness.

ROASTED ASPARAGUS WITH THYME [30]

Steps:

• Place asparagus in a roasting pan or baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. Bake, uncovered, at 425 degrees F for 10-15 minutes or until crisp-tender.

ROASTED ASPARAGUS WITH THYME

Steps:

• Place asparagus in a roasting pan or baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.
• Bake, uncovered, at 425 degrees F for 10-15 minutes or until crisp-tender.

LEMON THYME ROASTED SOLE AND ASPARAGUS

Steps:

• Preheat oven to 350°
• Place asparagus in baking dish, I created two layers of asparagus facing opposite directions. Drizzle with 1.5 tbsp olive oil and sprinkle with 1/4 tsp salt and pepper, 1/2 of the lemon zest, and a few sprigs of fresh thyme. Bake at 350 for 14 minutes.
• Season sole with salt and pepper on both sides. Lay sole over asparagus (after asparagus has cooked for 14 minutes) in a double layer if fish is very thin (mine was). Place remaining fresh thyme and remaining lemon zest over fish, drizzle with remaining (1/2 tbsp) olive oil.
• Roast in oven for 19 minutes, remove from oven and set aside.
• In a small saucepan over medium heat melt butter and whisk in mustard. Whisk continuously adding lemon juice and 5 tbsp of fish cooking liquid (I simply tilt the baking dish and scoop out the 5 tbsp). Cook for 4 minutes, or until sauce thickens. Season sauce with a pinch of sea salt.
• Pour sauce over fish and serve immediately.