ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ROASTED ASPARAGUS AND LEEKS
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
GARLIC-ROASTED ASPARAGUS
Provided by Emeril Lagasse
Categories side-dish
Time 35m
Yield 2 pounds, 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place asparagus in a baking dish and season with salt and pepper.
- Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.
OVEN ROASTED ASPARAGUS
Oven roasting enhances the natural aroma of asparagus in the simple, but elegant side dish. Pair Roasted Asparagus with the finest steak or humble poultry to make any meal seem special without fat and extra calories.
Provided by Stoblogger
Categories Vegetable
Time 30m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°.
- Wash asparagus spears and cut off the tough ends.
- Lay the spears on paper towels to soak up excess water.
- Gently spray a large flat baking pan with olive oil flavored cooking spray. (I use a 9"X13" in metal or glass pan).
- Lay the asparagus spears in the pan. Preferably all laying flat on the bottom of the pan.
- Generously spray the spears with cooking spray, any flavor--olive oil is good as well as butter flavored spray.
- Place the pan in the oven on a rack above center, but not on the top rack.
- Bake for 25 minutes or until roasted and slightly brown.
- If baked for 25 minutes and the spears are not as brown as desired, broil for two or three minutes.
- Remove from oven, sprinkle with coarse ground salt and serve immediately.
Nutrition Facts : Calories 25, Fat 0.2, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
OVEN-ROASTED ASPARAGUS AND LEEKS
Make and share this Oven-Roasted Asparagus and Leeks recipe from Food.com.
Provided by JacquelineS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Trim each leek at root end, then cut off top where the thick green leaves begin.
- Cut in half lengthwise and soak in cold water 10 minutes.
- Rinse, then pat dry.
- Trim tough ends of asparagus.
- Combine leeks and asparagus in a large bowl.
- Drizzle with olive oil and add salt and pepper.
- Toss to coat.
- Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
- Let cool 5 minutes, then drizzle with balsamic vinegar.
Nutrition Facts : Calories 127.8, Fat 3.9, SaturatedFat 0.6, Sodium 327.9, Carbohydrate 22, Fiber 3.9, Sugar 6.2, Protein 3.8
OVEN-ROASTED ASPARAGUS AND LEEKS
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
- Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
- Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.
ROASTED ASPARAGUS
Need some vibrant spring greens to go with your main meal? Try our super simple roasted asparagus recipe to showcase seasonal veg at its finest
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.
Nutrition Facts : Calories 70 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ROASTED ASPARAGUS AND LEEK FRITTATA
Provided by Ron Silver
Categories Egg Breakfast Brunch Bake Mother's Day Asparagus Leek Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. Toss the asparagus with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large mixing bowl. Stir in the garlic. Spread out the asparagus on a baking sheet.
- 3. In the same mixing bowl, toss the leeks with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread out the leeks on a separate baking sheet.
- 4. Put both baking sheets in the oven and roast the asparagus and leeks for 5 minutes. Remove the vegetables from the oven, turn once, and return to the oven for another 5 minutes, or until nicely browned. Remove from the oven and let cool for 5 minutes on the baking sheets.
- 5. Reduce the oven temperature to 350°F.
- 6. Chop the asparagus and leeks into 1-inch pieces.
- 7. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the asparagus, leeks, and red onion and cook for 2 minutes.
- 8. Using a whisk or a fork, beat the eggs and cream with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a bowl until frothy. Pour the egg mixture over the asparagus and leeks.
- 9. Bake the frittata for 10 to 12 minutes, or until it is nicely set but not overly firm. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.
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