Roasted Green And White Asparagus Recipes

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ROASTED ASPARAGUS



Roasted Asparagus image

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

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

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.

ROASTED GREEN AND WHITE ASPARAGUS



Roasted Green and White Asparagus image

The intense dry heat of the oven concentrates and deepens the flavor in this roasted asparagus dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 pound green asparagus, ends trimmed
1 pound white asparagus, ends trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Place asparagus on a rimmed baking sheet. Toss with olive oil, salt, and pepper. Roast in the oven just until tender, or about 12-15 minutes. Serve immediately.

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

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 GREEN AND WHITE ASPARAGUS



Roasted Green and White Asparagus image

This can be served hot or at room temperature. Roasted Green and White Asparagus

Provided by Jeanne Thiel Kelley

Categories     Side     Roast     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Asparagus     Shallot     Parsley     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

4 tablespoons extra-virgin olive oil, divided
1 pound white asparagus, trimmed, peeled, cut on diagonal into 3-inch lengths
1 pound green asparagus, trimmed, cut on diagonal into 3-inch lengths
1/4 cup finely chopped shallots
1/2 teaspoon finely grated lemon peel
1 tablespoon chopped fresh Italian parsley

Steps:

  • Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.
  • Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

MIXED GREENS WITH ROASTED ASPARAGUS AND APPLE



Mixed Greens with Roasted Asparagus and Apple image

Provided by Anne Graziano

Categories     Salad     Cheese     Leafy Green     Appetizer     Roast     Quick & Easy     Apple     Asparagus     Summer     Bon Appétit     New York     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

24 thin asparagus stalks, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
2 5-ounce packages mixed baby greens
1 Golden Delicious apple, quartered, cored, diced
4 ounces Gruyère cheese, cut into thin ribbons with vegetable peeler

Steps:

  • Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes.
  • Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE



Roasted White Asparagus with Herbes de Provence image

White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.

Provided by Howard

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 30m

Yield 4

Number Of Ingredients 5

1 bunch white asparagus
2 tablespoons olive oil
1 ½ teaspoons herbes de Provence
¼ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 147.8 mg, Sugar 2.1 g

GREEN AND WHITE ASPARAGUS SALAD



Green and White Asparagus Salad image

Simple and elegant French-inspired salad recipe for spring entertaining. The cheese is optional. White asparagus can be difficult to locate, so go ahead and substitute an equal amount of standard green asparagus. *There's also a purple variety of asparagus which would work perfectly and look beautiful in this salad. From gourmettrading.net.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 bunch green asparagus, trimmed
1 bunch white asparagus, trimmed
2 small head frisee, cleaned
6 tablespoons champagne vinegar
2 tablespoons whole grain mustard
2 tablespoons honey or 2 tablespoons agave nectar
1/2 cup extra virgin olive oil
salt, to taste
fresh crack black pepper, to taste
parmesan cheese, shavings (optional)

Steps:

  • Whisk the vinaigrette ingredients together and set aside.
  • Three methods for preparing the asparagus-#1 (pan)grill.
  • #2 Oven roast the asparagus for about 6-8 minutes at 400 degrees.
  • Or, #3 in a pot of boiling salted water blanch the asparagus for 3-5 minutes until just tender. Immediately transfer to a cold water bath to stop the asparagus from cooking any further.
  • Arrange the frisèe on a platter.
  • Place the aspragus spears on top. Drizzle vinaigrette over the vegetables.
  • If desired, garnish with Parmesan shavings.
  • Servings are estimated.

Nutrition Facts : Calories 350.2, Fat 28, SaturatedFat 3.1, Sodium 2827.1, Carbohydrate 19.8, Fiber 8.8, Sugar 7.9, Protein 11.1

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. -Jody Fisher, Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

2 pounds fresh asparagus, trimmed
1/4 cup butter, melted
2 to 4 green onions, chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.

Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 266mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED ASPARAGUS AND CARROTS



Roasted Asparagus and Carrots image

Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 pounds thin carrots, peeled
2 pounds asparagus, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

ASPARAGUS WITH GREEN GARLIC



Asparagus With Green Garlic image

When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 10m

Yield Serves four

Number Of Ingredients 6

1 small bulb green garlic that has formed cloves
2 tablespoons extra virgin olive oil
1 to 1 1/2 pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
Salt
Freshly ground pepper
1 tablespoon chopped flat-leaf parsley

Steps:

  • Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
  • Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 349 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS



Roasted Asparagus image

I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

Provided by taylortwo

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

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.

Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

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