Quick And Easy Baked Asparagus Recipes

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:

• Break off ends of asparagus stalks.
• Put in baking pan or dish.
• Drizzle olive oil over asparagus (amount to liking).
• Add salt and pepper to taste.
• Spritz it with fresh lemon juice.
• Finally, sprinkle sesame seeds on top of asparagus.
• Bake at 375 degrees for (about 12 minutes-depending on thickness of stalk) or until fork tender.
• Serve with lemon wedges.

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:

• Preheat oven to 375-400°F.
• Remove fibrous end pieces of the asparagus.
• Lay asparagus across shallow baking dish and add oil, salt, lemon juice, and pepper. Roll and toss to coat well. Arrange the oiled asparagus in the pan so they do not overlap.
• Bake in oven 20 minutes.

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:

• 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 the oven to 400 degrees F (200 degrees C).
• Spread out trimmed asparagus in 1 layer on a baking sheet and drizzle with olive oil. Roll asparagus back and forth so it is evenly covered with olive oil
• Bake in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes depending on the thickness of the asparagus. Flip asparagus after 15 minutes. Season with salt and drizzle with balsamic vinegar. Bake until balsamic vinegar starts to caramelize, about 1 minute more.

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:

• Preheat oven to 400 degrees F.
• Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
• Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
• Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
• Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
• If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
• Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese.
• Lay thin slices of butter on top.
• Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Steps:

• Combine sugar, salt, and pepper in small bowl.
• Set aside.
• Wash, and snap off tough ends of asparagus.
• Arrange asparagus spears in a 15x10" jellyroll pan.
• Drizzle with olive oil.
• Broil about 4 minutes, or until skin of asparagus begins to pucker.
• Sprinkle with the sugar/salt/pepper mixture.
• Serve immediately.