Oven Charred Asparagus With Cheese And Balsamic Recipes

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.

BALSAMIC GRILLED ASPARAGUS

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

BALSAMIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 400.
• Arrange asparagus in single layer on baking sheet and coat with cooking spray.
• Sprinkle with salt and pepper.
• Bake for 12 minutes.
• Melt butter in a small skillet over medium heat.
• Cook for 3 minutes or until lightly browned.
• Remove from heat, stir in soy sauce and vinegar.
• Drizzle over asparagus, toss well to coat.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

ROASTED ASPARAGUS WITH FETA CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
• Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
• Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
• Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

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.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

BALSAMIC ROASTED ASPARAGUS WITH GARLIC

Steps:

• Snap off tough ends of asparagus.
• Spray a jelly-roll pan with Pam. Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat.
• Bake at 425° for 10 minutes. After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake. Bake for another 2 minutes.

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

CHEESY GARLIC ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
• Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
• Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

OVEN-CHARRED ASPARAGUS WITH CHEESE AND BALSAMIC

Steps:

• Preheat the oven to 500 degrees F. Oil a heavy baking sheet or spray with nonstick cooking spray. Place the asparagus on the baking sheet and drizzle with 1 tablespoon of olive oil, the lemon peel, 1/2-teaspoon of salt or more, to taste, and a few grinds of black pepper. Toss with your hands to coat. Roast, stirring occasionally, until crisp, tender and lightly charred (about 12 minutes). Remove from the oven and place on serving plates. Shave the cheese over each plate with a vegetable peeler and serve immediately. Chef's note: The best way to trim asparagus is not with a knife, but by holding the end of the spear in one hand, the other end in the other hand, and snapping. The spear will naturally break at the point where the asparagus is too tough to eat.