Mexican Roasted Asparagus Recipes

Steps:

• Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside.
• In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.
• Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.

Steps:

• Preheat oven to 425°F.
• Cut off the woody bottom part of the asparagus spears and discard.
• With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
• Place asparagus on foil-lined baking sheet and drizzle with olive oil.
• Sprinkle with salt.
• With your hands, roll the asparagus around until they are evenly coated with oil and salt.
• Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
• They should be tender when pierced with the tip of a knife.
• The tips of the spears will get very brown but watch them to prevent burning.
• They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

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:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Steps:

• Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
• Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.

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:

• Preheat oven to 475 degrees. Prepare asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper.
• Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness).

Steps:

• For Quesadillas:
• Preheat oven to 500°F.
• In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
• Preheat broiler.
• Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
• Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
• Make cumin lime cream while quesadillas broil.
• For Cumin Lime Cream:
• In a small bowl, whisk together well cream ingredients.
• Cut quesadillas into wedges and serve with cumin lime cream.

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems of spears.
• In shallow bowl, mix remaining ingredients except cheese; toss with asparagus to coat. Spread in pan.
• Roast uncovered 10 minutes. Sprinkle with cheese; toss to coat. Roast uncovered 5 to 8 minutes longer or until asparagus is crisp-tender.

Steps:

• Lay asparagus spears out on a heavy sheet pan. Drizzle olive oil over the spears and sprinkle salt and pepper. Place in a 400 degree oven for fifteen minutes.