Asparagus Bake Recipes

Steps:

• If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
• Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
• Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
• Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

Steps:

• Break off ends of asparagus stalks.
• Put in baking pan or dish.
• Drizzle olive oil over asparagus (amount to liking).
• Add salt and pepper to taste.
• Spritz it with fresh lemon juice.
• Finally, sprinkle sesame seeds on top of asparagus.
• Bake at 375 degrees for (about 12 minutes-depending on thickness of stalk) or until fork tender.
• Serve with lemon wedges.

Steps:

• Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

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.

Steps:

• Preheat oven to 450°F.
• Spread asparagus in a single layer on a shallow baking pan or baking sheet.
• Drizzle lightly with olive oil.
• Sprinkle salt to taste.
• Spread minced garlic over all stalks.
• Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
• Serve immediately.

Steps:

• Preheat oven to 350°.
• Wash asparagus spears and cut off the tough ends.
• Lay the spears on paper towels to soak up excess water.
• Gently spray a large flat baking pan with olive oil flavored cooking spray. (I use a 9"X13" in metal or glass pan).
• Lay the asparagus spears in the pan. Preferably all laying flat on the bottom of the pan.
• Generously spray the spears with cooking spray, any flavor--olive oil is good as well as butter flavored spray.
• Place the pan in the oven on a rack above center, but not on the top rack.
• Bake for 25 minutes or until roasted and slightly brown.
• If baked for 25 minutes and the spears are not as brown as desired, broil for two or three minutes.
• Remove from oven, sprinkle with coarse ground salt and serve immediately.

Steps:

• Preheat oven to 180 C (360 F).
• Prepare asparagus by snapping the lower "woody" part of the stem off (if it snaps cleanly you've got the right place; if it is difficult to break try higher up!), and peel the lower section if they're a bit old or thick.
• Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.
• Dot with butter and sprinkle lightly with salt.
• Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.
• Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I'd say they were fairly average sized).
• Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
• Bake in the preheated oven until desired crispness, about 15 minutes.

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.

Steps:

• Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
• Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
• Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
• Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
• Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
• Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
• If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
• Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Place the fresh asparagus in a pot of water; bring to a boil, and boil for about 3-4 minutes, plunge into ice water or very cold water then drain well.
• Arrange the asparagus into the bottom of prepared baking dish.
• In a saucepan melt butter oven medium heat; whisk in flour and cayenne until smooth, whisking constantly for 1 minute;.
• Slowly add in half and half, whisking and cooking until thickened (about 2 minutes).
• Add in 1/2 cup Parmesan cheese, season with salt and pepper; pour the cheese sauce evenly over the asparagus in the dish.
• In a bowl stir the soft breadcrumbs with melted butter, 1/4 cup parmesan cheese and paprika; toss to combine, then sprinkle evenly over the casserole.
• Bake uncovered for about 25-30 minutes.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.