Crispy Garlic Parmesan Asparagus Pillows Recipes

Steps:

• 1. You want to work as quickly as possible to keep the dough from drying out so you don't need to do the whole moist towel cover up thing.
• 2. Rinse asparagus and dry well.
• 3. Cut the bottom ends off and discard. If you have thick asparagus you can use a potato peeler and peel about 1/2 way up the stalk so it's not fibrous when eating.
• 4. Lay the phyllo dough flat on your workspace, spray completely with butter spray.
• 5. Lay 3 or 4 pieces of asparagus (depending on their size) at the far right of the dough with 1/3 the stalk over the top edge.
• 6. Sprinkle with Parmesan cheese.
• 7. Then fold the bottom of the 2 or 3 pieces of dough (I like 2 and my husband likes 3 so it's more bready less vegetable flavor) up over the asparagus like tucking into bed.
• 8. Then, from right to left, roll it all the way to make the bundle.
• 9. Spray outside totally with butter spray and lay on parchment lined baking tray and repeat until you use all the dough and asparagus. It usually works out just about right but towards the middle, I decide if I need to increase the asparagus to dough ratios so I use the whole thing because they heat up nicely the next day too.
• 10. Sprinkle all with garlic powder (not garlic salt cause the cheese and butter make it salty enough).
• 11. Then sprinkle cheese on top of the pastries.
• 12. Bake at 350 until golden brown about 15-20 minutes.

Steps:

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

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:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

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.

Steps:

• Place the asparagus in a shallow baking dish. Drizzle with oil; sprinkle with garlic salt, cayenne and Parmesan cheese. Bake, uncovered, at 425° for 8-10 minutes or until asparagus is crisp-tender.