Baked Asparagus Italian Style Asparagi Al Forno Recipes

BAKED PASTA WITH ASPARAGUS (PASTA AL FORNO CON ASPARAGI)

Steps:

• Wash Asparagus.
• Remove any tough stalks and cut into short lengths.
• You may want to split the length in half.
• Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min.
• Every so often, add a little chicken stock to keep it moist.
• When the asparagus is done, season to taste.
• While the asparagus is cooking, process the ricotta cheese with the oil.
• Cook the pasta for half the time stated on the package.
• Drain and immediately toss in the remaining butter and half the Parmesan.
• Butter a deep oven dish.
• Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
• Repeat, finishing with the layer of pasta.
• Beat together the eggs and the remaining cheese and pour over the top.
• Sprinkle with black pepper.
• Bake in a medium oven, 350 degrees for 20 minutes.

BAKED ASPARAGUS ITALIAN STYLE (ASPARAGI AL FORNO)

Steps:

• Preheat oven to 350 degree F.
• Clean the asparagus and trim off the woody ends if necessary.
• Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
• Be sure not to over cook and make asparagus limpy.
• Place asparagus in a buttered, oven tolerant dish or pan.
• Season with pinch of salt and black pepper.
• Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
• Bake in preheated oven for about 6-7 minutes until golden brown.
• Enjoy-- mmmmmmm.

RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON

Steps:

• Preheat oven to 375°; put a large pot of water on to boil.
• Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
• Add pasta to boiling water.
• After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
• Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
• Bake until bread crumbs are brown and crisp, 10-15 minutes.
• Serve hot with a cruet of balsamic vinegar.

BAKED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
• Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
• Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
• Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
• If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
• Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ASPARAGUS PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
• Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
• Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
• Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

QUICK AND EASY BAKED ASPARAGUS

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.

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.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

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.

ASPARAGUS OREGENATO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
• Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ASPARAGI ALLA PARMIGIANA (ITALIAN ASPARAGUS GRATIN)

Steps:

• Preheat oven to 450°F.
• Butter a shallow gratin or baking dish that is just large enough to hold the asparagus.
• Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
• Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven.
• Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
• *Variations.
• Instead of the butter use olive oil or half butter and half olive oil.
• Use half Parmesan and half shredded fontina cheese for a creamier gratin.
• Layer a couple of slices of prosciutto in with the asparagus if you like.
• Sprinkle with a little lemon zest for added zing.

ASPARAGUS SALAD, ITALIAN-STYLE

Steps:

• Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
• Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
• Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.