PERFECT ROASTED ASPARAGUS
Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- 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.
- Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg
EASY ASPARAGUS
Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
Provided by Beckerkorn
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g
QUICK AND EASY BAKED ASPARAGUS
This yummy quick and easy baked asparagus recipe is great to make when you are on a time crunch.
Provided by Case31
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 6 g, Fat 7 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 3.1 mg, Sugar 2.1 g
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
ASPARAGUS, SO EASY IT'S SILLY
One of the things I have discovered as an adult, is that Asparagus is much better the less it is cooked. Particularly if you are not fond of it because of the strong taste, that seems to develop the more that it is cooked. This is my method of cooking and serving Asparagus, even my husband and son who aren't normally fond of Asparagus like. It's so simple, it's almost silly to post. I admit that I don't even make the "dressing" for it. "Wish-Bone" brand (salad dressings) makes several really good vinaigrettes. Also, the Ken's Steakhouse brand raspberry/walnut vinaigrette is exceptional, especially on this asparagus or on slightly cooked or raw broccoli. I particularly like the Raspberry-Hazelnut vinaigrette dressing for this, although they also have a cranberry-walnut that is good too. Cooking your Asparagus should be the last thing you do in preparing your meal, as you don't want it to set too long. Also, unlike many Asparagus recipes, it is much lower in fat since there is no oil added, (other than the vinaigrette), like with the roasted versions. The key here it to barely cook it, only until bright green! This recipe seems to really allow the bright Asparagus flavor to shine through, very clean and simple.
Provided by Yrhaven aka Condime
Categories Vegetable
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Rinse Asparagus in cool water (not the measured amount above).
- Break off ends, where they break.
- I use a vegetable steamer basket (http://fantes.com/images/6096steamers.jpg to view one, if you don't know what they are).
- Put water, in a medium sized sauce pan that you have a lid to fit.
- Place steamer in pan, depending on your pan size, only add enough water to just reach the bottom of the steamer basket.
- If you don't have a steamer basket, steam these however you normally do.
- For my size pan, I break the Asparagus in half and lay it evenly in basket.
- Cover with lid.
- Cook over medium heat, Only until Asparagus has just turned a bright green (3-5 minutes). It will quickly turn from bright to olive green, it you're not paying attention.
- Immediately remove from heat, drain off all but a few tablespoons of the hot water.
- Remove basket and immediately submerge in a cool ice bath, or run cold water over the top, to stop the cooking.
- Return the basket with the Asparagus to the pan, cover with lid, this step takes it back to warm, (instead of cold from the rinse) without cooking it.
- Do Not cook anymore, just finish cooking and plating the rest of your meal.
- Serve the Asparagus, drizzle the desired amount over the top, it should really not be swimming in the dressing though.
- Enjoy something easy and basic for a change!
- This is especially nice with seafood and chicken, or anything really.
Nutrition Facts : Calories 45.5, Fat 0.3, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 8.8, Fiber 4.8, Sugar 4.3, Protein 5
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