Italian Style Asparagus Recipes

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Steps:

• Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
• Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
• Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with a knife or veggie peeler, if desired.
• Arrange asparagus in a veggie steamer over boiling water.
• Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
• Combine tomato and next 4 ingredients in a small bowl, stir well.
• To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

Steps:

• Preheat oven to 350 degree F.
• Clean the asparagus and trim off the woody ends if necessary.
• Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
• Be sure not to over cook and make asparagus limpy.
• Place asparagus in a buttered, oven tolerant dish or pan.
• Season with pinch of salt and black pepper.
• Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
• Bake in preheated oven for about 6-7 minutes until golden brown.
• Enjoy-- mmmmmmm.

Steps:

• Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
• Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.