Asparaguswithlemonandparmesanbutter Recipes

Steps:

• Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
• Put to one side.
• Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
• If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
• Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
• Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

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:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Steps:

• Wash Asparagus under running water to remove any residue.
• Cut half inch off the bottom of each asparagus stalk.
• Bring One quart salted water to a rapid, rolling boil.
• While water is coming to boil, melt butter in medim size bowl in microwave.
• Drop Asparagus in boiling water.
• Watch close, boil Asparagus only about 3-5 minutes.
• Asparagus will become a very vibrant green.
• Pull Asparagus out of water and place in bowl containing butter.
• Season with salt, lemon pepper, and sprinkle with couple tablespoons of cheese.
• Toss to coat the asparagus with butter and seasonings.
• Plate asparagus, or place in serving bowl and top with remaining parmesan cheese (or to taste or visual appeal).

Steps:

• Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

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.

Steps:

• Preheat oven to 400 degrees F.
• Place the asparagus side by side. Lightly drizzle with oil and toss to coat. Sprinkle with salt and pepper, garlic powder and parmesan.
• Bake in oven for about 10 minutes or until cheese starts to brown.
• Enjoy any browned bits of parmesan left on the foil on top of your asparagus!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
• Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
• Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
• Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
• Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter.Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
• Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Steps:

• Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

Steps:

• Preheat oven to 450 degrees F.
• Trim and/or peel tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil.
• Season with salt and pepper.
• Arrange asparagus in an even layer on the baking sheet.
• Sprinkle with Parmesan cheese.
• Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
• Serve immediately.

Steps:

• Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
• Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
• Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.

Steps:

• Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
• Drain and set aside.
• Cook bacon in a skillet over medium-high heat until crisp and cool slightly.
• Remove bacon from the pan, reserving 2 teaspoons drippings in pan.
• Crumble bacon.
• Add onion, garlic, and oregano to drippings in the pan and sauté 4 minutes or until onion is lightly browned.
• Add tomatoes and cook 2 minutes.
• Add broth and bring to a boil.
• Stir in butter, salt, and pepper and remove from heat.
• Place asparagus mixture in a large bowl and add tomato mixture and juice, tossing well.
• Top with bacon and shredded cheese.
• Garnish with shaved Parmesan, if desired.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
• Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
• Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• Sprinkle Parmesan cheese mixture over asparagus.