Roasted Asparagus With Herbes De Provence Recipes

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
• Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
• Roast in the preheated oven until lightly browned, about 20 minutes.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

HERBED ASPARAGUS

Steps:

• Cut root ends off of asparagus.
• Lightly steam asparagus until brightly green and tender to touch but still slightly firm.
• Place on platter or in a casserole dish.
• Pour white wine vinegar over.
• Sprinkle the herbes de provence and season with salt.
• Toss to coat evenly.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°F.
• Cut off the woody bottom part of the asparagus spears and discard.
• With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
• Place asparagus on foil-lined baking sheet and drizzle with olive oil.
• Sprinkle with salt.
• With your hands, roll the asparagus around until they are evenly coated with oil and salt.
• Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
• They should be tender when pierced with the tip of a knife.
• The tips of the spears will get very brown but watch them to prevent burning.
• They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA

Steps:

• Make fonduta:
• In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
• Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
• Preheat broiler.
• On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
• In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.