Asparagus With Garlic Butter And Parmesan Cheese Recipes

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

CRISPY GARLIC PARMESAN ASPARAGUS

Steps:

• Preheat the oven to 400°F (205°C). Lightly grease a baking tray or sheet with non stick cooking oil spray.
• Place the trimmed asparagus in a bowl. Add the rest of the ingredients and use your hands to evenly coat onto the asparagus.
• Transfer the asparagus and breadcrumb mixture onto prepared baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus are just tender.
• Broil/grill for 2-3 minutes until breadcrumbs are golden browned and asparagus has reached desired doneness.
• Serve warm.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

GARLIC PARMESAN ASPARAGUS

Steps:

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

ASPARAGUS PARMESAN

Steps:

• Cook asparagus as directed on package-except add mushrooms during last minute of cooking; drain.
• Stir remaining ingredients into asparagus and mushrooms.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

CREAMY GARLIC ASPARAGUS BAKE

Steps:

• Heat oven to 400°F.
• To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
• Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
• In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
• Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

ASPARAGUS WITH GARLIC BUTTER AND PARMESAN CHEESE

Steps:

• Bring a pan of water to the boil, drop the asparagus in and cook for about 2 minutes or until just, just tender crisp. Plunge into iced water to stop them cooking, then drain.
• Melt the butter in a large frying pan over medium heat, add the garlic and cook for a minute until fragrant.
• Season with salt and pepper, the add the asparagus to the pan, tossing and turning gently in the butter until hot.
• Divide amongst 4 plates, then sprinkle each serve with the cheese.
• We liked crusty bread to mop up the rest of the garlic butter, but it's up to you!

POACHED AND ROASTED ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven to 450 degrees.
• Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling.
• In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use.
• Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately.

PARMESAN GARLIC ASPARAGUS

Steps:

• Place the asparagus in a shallow baking dish. Drizzle with oil; sprinkle with garlic salt, cayenne and Parmesan cheese. Bake, uncovered, at 425° for 8-10 minutes or until asparagus is crisp-tender.

GLAZED COOKED AND RAW ASPARAGUS WITH BUTTER AND PARMESAN

Steps:

• To cook the asparagus: Using kitchen string, tie the asparagus spears together in bunches of five. Bring a large pot of water, with the salt, to a rapid boil. Plunge in the asparagus bunches and cook until the tip of a knife can pierce a stalk without resistance, about 4 minutes. Remove the asparagus and pat the bunches dry, then carefully untie the strings.
• Melt 3 tablespoons of butter in each of two large skillets over medium heat (if you have just one large frying pan, cook in two batches). When the butter is white and bubbly, lay the asparagus in the pans in a single layer. Roll the stalks around so that each gets well covered with butter and cook for 2 minutes or so, until they take on a shiny, "gilded" look. Sprinkle on the Parmesan and remove from the heat.
• To finish the dish: Divide the asparagus among four warmed serving dishes, then scatter the chopped asparagus tips over the cooked asparagus. Sprinkle a pinch of freshly ground pepper over each serving, then drizzle 1 teaspoon of chilled olive oil in a thin filament around the edge of each plate. Serve immediately.
• Variations: Instead of drizzling olive oil onto the serving plates, substitute a thin filament of highly reduced pan drippings from a roast, punctuated around each plate by 6 tiny Niçoise olives. Or garnish each plate with 4 fresh morel mushrooms that have been sautéed in butter with minced shallots.

ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven broiler.
• With a vegetable peeler, scrape the asparagus to within one inch of the top. Cut off and discard the bottom part of the spears to make them of uniform length.
• Place the stalks in a skillet, add cold water to cover, and salt. Bring to a boil and simmer about 2 to 3 minutes until tender yet firm.
• Drain the asparagus and arrange in a round or oval heatproof dish. Arrange neatly in one layer with the tip ends slightly staggered.
• Brush with the olive oil and sprinkle with the Parmesan cheese and freshly ground pepper.
• Place under the broiler for about 2 or 3 minutes until the cheese is golden brown.

ASPARAGUS WITH PARMESAN BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter.Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
• Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

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.