Crispy Garlic Roasted Asparagus With Garlic Aioli Recipes
ROASTED-GARLIC ASPARAGUS
Provided by Susie Fishbein
Categories Garlic Side Roast Passover Asparagus Healthy Kosher Kosher for Passover Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
- Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
OVEN ROASTED ASPARAGUS WITH GARLIC
Make and share this Oven Roasted Asparagus With Garlic recipe from Food.com.
Provided by Joel6538
Categories Vegetable
Time 22m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Spread asparagus in a single layer on a shallow baking pan or baking sheet.
- Drizzle lightly with olive oil.
- Sprinkle salt to taste.
- Spread minced garlic over all stalks.
- Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
- Serve immediately.
ASPARAGUS WITH ROASTED-GARLIC AïOLI
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
- Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
- Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
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