Asparagus And Roasted Mushroom Lasagna Recipes

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ROASTED ASPARAGUS LASAGNA

Steps:

• Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT

Steps:

• Preheat the oven to 425 degrees F.
• Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
• Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
• Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

MUSHROOM LASAGNA

Steps:

• Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
• Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
• Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
• Bake 40 to 45 minutes, until the top is lightly browned.

ROASTED ASPARAGUS WITH MUSHROOMS

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.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Place prepared asparagus spears and mushrooms in a shallow roasting dish.
• Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
• Roast for 25-30 minutes or until asparagus is crisp-tender.

OVEN-ROASTED ASPARAGUS

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.

ROASTED ASPARAGUS AND MUSHROOMS RECIPE

Steps:

• Preheat oven to 450 degrees.
• Trim the white ends off of the asparagus and place asparagus on a 15"x10" baking sheet.
• Place the mushrooms on top. Drizzle with olive oil and sprinkle with rosemary and salt and pepper.
• Toss gently with hands to coat evenly.
• Bake for 15 minutes, until mushrooms have browned and asparagus is tender.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

MIXED-MUSHROOM LASAGNA WITH PARMESAN SAUCE

Steps:

• Preheat oven to 425°F. Spray 13 x 9 x 2-inch glass baking dish with vegetable oil spray.
• Heat 1/2 teaspoon oil in large nonstick skillet over medium-high heat. Add garlic and oregano and stir 30 seconds. Add crushed tomatoes and wine and bring to boil. Reduce heat and simmer until slightly thickened, about 6 minutes. Season with salt and pepper. Set tomato sauce aside.
• Heat 1/2 teaspoon oil in another large nonstick skillet over medium-high heat. Add mushrooms; sauté until mushrooms begin to release juices, about 9 minutes. Season with salt and pepper. Set aside.
• Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 cup Parmesan Sauce over. Arrange 1/3 of mushrooms over sauce. Spoon 1/2 cup tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles. Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with Parmesan cheese.
• Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. Let stand 10 minutes.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE

Steps:

• Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
• Divide asparagus among 4 plates. Top each serving with mushrooms.

ROASTED ASPARAGUS

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.

LAMB WITH ASPARAGUS AND POTATOES

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN

Steps:

• Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
• Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
• Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
• Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
• Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.