Roasted Asparagus The Best Ive Ever Tried Recipes

PERFECT ROASTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
• Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
• Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
• Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
• Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

ROASTED ASPARAGUS (THE BEST I'VE EVER TRIED!)

Steps:

• Heat oven to 350°F.
• In large bowl combine asparagus, oil, salt and pepper and toss well.
• Place on baking sheet and roast 13-15 minutes.

SIMPLE ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F.
• Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
• Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.

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.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
• Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 475 degrees. Prepare asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper.
• Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness).

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
• Remove from the heat, toss with the thyme and season with lemon juice if desired.

ROASTED ASPARAGUS

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.