Easy Asparagus Recipes

Steps:

• Cut asparagus up into thirds, discarding the end.
• Place asparagus into boiling water and boil for 5 - 10 minutes (depending on how crisp you like it).
• Strain water from pot and add garlic salt and parmesan cheese sprinkling evenly.

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:

• Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
• Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Steps:

• Boil 1" of water in large skillet. Add asparagus and cook, uncovered, just until tender-crisp.
• Meanwhile, in a bowl, whisk together eggs, and water until completely blended.
• Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-high feat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately.
• With an inverted pancake turner (I assume that means spatula), lift the edges as the mixture begins to set to allow uncooked portion to flow underneath.
• When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
• With the pancake turner, fold the omelet in half over the filling.
• Slide onto a serving plate, serve immediately.,.

Steps:

• Brush asparagus spears with oil; place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender., Combine Parmesan cheese and garlic salt; sprinkle over asparagus.

Steps:

• Place the asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425° for 10-15 minutes or until tender.

Steps:

• Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
• Melt butter in pan over medium heat- do not burn.
• Add garlic for about 30 seconds, then add asparagus.
• Stir fry until asparagus is tender.

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:

• Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
• In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
• Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
• When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
• * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Steps:

• Rinse the asparagus spears.
• Snap off the tough ends of the spears.
• Place the asparagus in a shallow metal or ceramic pan.
• Drizzle olive oil over the asparagus.
• Sprinkle sea salt or kosher salt over the asparagus.
• Grind fresh black pepper over the asparagus.
• Shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus.
• Plan on the oven rack about 6 inches under the broiler.
• Broil for 11 minutes, or until the asparagus has a nice broiled char to them.
• Serve immediately. Enjoy!