Asparaguscroustade Recipes

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.

Steps:

• Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

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:

• Place water in a medium bowl and sprinkle in yeast and sugar.
• Stir until dissolved and let stand for 10 minutes or until foamy.
• Add yeast mixture, egg, salt, flour and butter into food processor.
• Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
• Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy.
• Preheat oven to 400ºF (200ºC).
• Bring a skillet of water to boil on high heat.
• Add asparagus and boil for 2 minutes.
• Drain and rinse well with cold water until cool.
• Heat butter in pot over medium heat.
• Add flour and stir together until incorporated.
• Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
• Season well with salt and pepper and stir in parsley. Reserve.
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
• Brush sauce over base, leaving a 2-inch (5-cm) border.
• Top with asparagus and cover with cheese.
• Brush edges with water and fold over to form a crimped edge.
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.

Steps:

• Heat oven to 350°F.
• In large bowl combine asparagus, oil, salt and pepper and toss well.
• Place on baking sheet and roast 13-15 minutes.

Steps:

• Preheat oven to 425°F.
• Cut off the woody bottom part of the asparagus spears and discard.
• With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
• Place asparagus on foil-lined baking sheet and drizzle with olive oil.
• Sprinkle with salt.
• With your hands, roll the asparagus around until they are evenly coated with oil and salt.
• Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
• They should be tender when pierced with the tip of a knife.
• The tips of the spears will get very brown but watch them to prevent burning.
• They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.