Best Zesty Italian Roasted Asparagus Shallots Recipes

BAKED ASPARAGUS ITALIAN STYLE (ASPARAGI AL FORNO)

Steps:

• Preheat oven to 350 degree F.
• Clean the asparagus and trim off the woody ends if necessary.
• Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
• Be sure not to over cook and make asparagus limpy.
• Place asparagus in a buttered, oven tolerant dish or pan.
• Season with pinch of salt and black pepper.
• Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
• Bake in preheated oven for about 6-7 minutes until golden brown.
• Enjoy-- mmmmmmm.

ROASTED ITALIAN ASPARAGUS WITH PARMESAN

Steps:

• Mix garlic powder into dressing.
• Toss dressing with asparagus.
• Roast asparagus in 400 degree oven for 15 to 20 minutes.
• Sprinkle with parmesean and place under broiler for about 3 minutes.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

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.

ROASTED ASPARAGUS RISOTTO

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
• Preheat oven to 450 degrees.
• Snap off woody ends of asparagus.
• Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
• Cover with foil and bake for 5 minutes.
• Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
• Pour butter mixture over asparagus, tossing gently to coat.
• Serve immediately.

ZESTY ITALIAN ROASTED ASPARAGUS & SHALLOTS

Steps:

• 1. Preheat oven to 450. Line a baking sheet with foil & spray with cooking spray.
• 2. Prepare asparagus by cutting off tough ends. Chop shallots. Place asparagus & shallots on prepared baking sheet. Season with Italian salad dressing, black pepper, & parmesan.
• 3. Roast for 10 minutes. Serve