Poached And Roasted Asparagus With Parmesan Cheese Recipes

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ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

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.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO



Roasted Asparagus with Poached Egg and Parmigiano-Reggiano image

Provided by Anne Burrell

Time 40m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons white vinegar
12 spears asparagus
Extra-virgin olive oil
Kosher salt
2 large organic eggs
2 tablespoons grated Parmigiano-Reggiano
Pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
  • Place the asparagus in the oven and roast for 15 minutes.
  • Reduce the heat on the water until the bubbles in the water have subsided.
  • Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
  • Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
  • Remove the asparagus from the oven.
  • Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.

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