Roasted Asparagus Recipes

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 the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

Steps:

• Preheat the oven to 450 degrees F.
• Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
• Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
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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 sheet pan, 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 15 to 20 minutes, until tender, but still crisp.

Steps:

• Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

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:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Steps:

• Preheat oven to 350°.
• Wash asparagus spears and cut off the tough ends.
• Lay the spears on paper towels to soak up excess water.
• Gently spray a large flat baking pan with olive oil flavored cooking spray. (I use a 9"X13" in metal or glass pan).
• Lay the asparagus spears in the pan. Preferably all laying flat on the bottom of the pan.
• Generously spray the spears with cooking spray, any flavor--olive oil is good as well as butter flavored spray.
• Place the pan in the oven on a rack above center, but not on the top rack.
• Bake for 25 minutes or until roasted and slightly brown.
• If baked for 25 minutes and the spears are not as brown as desired, broil for two or three minutes.
• Remove from oven, sprinkle with coarse ground salt and serve immediately.

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

Steps:

• Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.

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:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

Steps:

• Pre heat oven to 425 degrees F.
• Lay trimmed asparagus in a rimmed baking sheet. Spread out.
• Drizzle other ingredients evenly over asparagus,.
• Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.

Steps:

• Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
• Remove from the heat, toss with the thyme and season with lemon juice if desired.

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 the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
• Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
• Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

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:

• 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:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Steps:

• Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.

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.