ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
PARMESAN ROASTED ASPARAGUS
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.
PARMESAN ASPARAGUS
So quick and easy, this cheesy asparagus dish goes great with pork or poultry. Even those in my family that turn up their noses to asparagus, love this dish!
Provided by Roberta Spaller Zerkovich
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 4 g, Cholesterol 2.2 mg, Fat 1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 153.5 mg, Sugar 1.9 g
PARMESAN ROASTED ASPARAGUS
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.
ROASTED ASPARAGUS WITH PARMESAN
Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Trim tough ends from asparagus.
- On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
- Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 6 g
GARLIC PARMESAN ASPARAGUS
Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what's not to love? -Tara Ernspiker, Falling Waters, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 71 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS SOUP WITH PARMESAN CUSTARDS
Categories Soup/Stew Appetizer Bake Parmesan Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make custards:
- Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.
- Preheat oven to 300°F.
- Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
- Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
- Make soup while cream steeps and custards bake:
- Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
- Serve soup with custards:
- Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.
FARRO SALAD WITH ASPARAGUS AND PARMESAN
Got this from All Recipes.com and was so good I wanted to share, the chewy nutty texture is wonderful. A nice change from regular green salads, and left overs are even better the next day. The long cook time is mostly just simmering the grains
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h15m
Yield 1 Salad, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil.
- Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
- Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool.
- Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
- Cook asparagus, uncovered, until just tender, about 3 minutes.
- Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
- When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
- Whisk together vinegar, oil and salt in large bowl.
- Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
- Sprinkle salad with 1/2 cup parmesan and toss to mix.
- Top with remaining 1/4 cup Parmesan.
- Serve at room temperature.
Nutrition Facts : Calories 87.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 195.5, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 3.6
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
PARMESAN ASPARAGUS
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
PARMESAN BAKED ASPARAGUS
Make and share this Parmesan Baked Asparagus recipe from Food.com.
Provided by Chef Diva Divine
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat ovento 425 F.
- Place the asparagus on a nonstick baking sheet.
- Drizzle with the olive oil and sprinkle with the salt & pepper; toss to coat.
- Bake 10 minutes, then toss again.
- Sprinkle with the cheese & bake until the cheese melts, about 5 minutesssssssss longer.
Nutrition Facts : Calories 72.1, Fat 4.3, SaturatedFat 1.5, Cholesterol 5.5, Sodium 111.6, Carbohydrate 5, Fiber 2.3, Sugar 1.5, Protein 5.1
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