ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BALSAMIC ASPARAGUS
These pretty green spears of crisp-tender asparagus are drizzled with a balsamic vinegar mixture for a sensational side dish that's ready in no time.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 185mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH PANCETTA
Make and share this Roasted Asparagus With Pancetta recipe from Food.com.
Provided by PalatablePastime
Categories Ham
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Bend asparagus gently until it breaks at a natural point, and discard ends.
- Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
- Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
- Roast at 400F for 12 minutes or until done.
- Serve with lemon squeezed over asparagus.
Nutrition Facts : Calories 247.9, Fat 18.8, SaturatedFat 4.9, Cholesterol 14.7, Sodium 287.4, Carbohydrate 11.5, Fiber 4.7, Sugar 3.1, Protein 12.1
PANCETTA BALSAMIC VINAIGRETTE
Steps:
- Special Equipment: 1 (6 to 8-ounce) decorative jar
- Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
- When ready to use shake well to combine.
- Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
ROASTED ASPARAGUS WRAPPED IN PANCETTA
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
- Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
- Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS WITH PARMESAN CRUST
Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!
Provided by Kimber
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
- Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 7 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 114.5 mg, Sugar 4.4 g
ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA
A little asparagus goes a long way in this seasonal supper dish
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
- Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
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PERFECT ROASTED ASPARAGUS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (54)Calories 33 per servingCategory Side Dish
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
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