Garlic Roasted Asparagus With Parmesan Recipes

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:

• 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 350 degrees F.
• Place asparagus in a baking dish and season with salt and pepper.
• Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

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:

• Preheat the oven to 425 degrees F.
• In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
• Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
• Serve warm or at room temperature.

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:

• Snap off tough ends of asparagus.
• Spray a jelly-roll pan with Pam. Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat.
• Bake at 425° for 10 minutes. After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake. Bake for another 2 minutes.

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:

• 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 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:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

Steps:

• In a 12-inch skillet, over medium, heat the oil.
• Add the garlic and cook until crisp and golden brown, about 5 minutes. Careful not to burn. Burnt garlic tastes bitter. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside. Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the asparagus with the tips pointing in one direction, and the remaining spears pointing in the opposite direction. (This improves browning.) Sprinkle the asparagus with 1/4 teaspoons salt; using tongs, arrange the spears in an even layer. (They won't quite fit into a single layer.) Cover and cook until the spears are bright green and still crisp, about 5 minutes.
• Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with the toasted garlic and Parmesan cheese. Serve with lemon wedges.

Steps:

• Preheat your oven to 450*F. Place the asparagus in a 3 quart rectangular baking dish. Drizzle with olive oil and sprinkle with the Parmesan cheese. Roast uncovered, about 15-20 minutes or till crisp-tender(or done to your taste). Use tongs to lightly toss 2 times during cooking.
• Meanwhile, in a small bowl, combine butter, radishes, chives, and lemon juice. Transfer asparagus to a warm serving platter. Serve with butter mixture.
• Makes 8 servings.

Steps:

• Preheat oven to 450°F with rack in upper third.
• Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.