Roasted White 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.

HERBES DE PROVENCE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

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.

PERFECT PRIME RIB

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
• Tip*.
• Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.

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 ASPARAGUS WITH HERBES DE PROVENCE RECIPE

Steps:

• Preheat the oven to 400 degrees F. 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 the preheated oven for about 12 minutes until tender and lightly browned.
• Serve and enjoy!

AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE

Steps:

• Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
• In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
• Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus in a casserole dish; 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 POTATOES WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 375º.
• Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
• Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus in a casserole dish; 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 GREEN AND WHITE ASPARAGUS

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.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus in a casserole dish; 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 GREEN AND WHITE ASPARAGUS

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.

WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER

Steps:

• Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
• Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

RICE WITH HERBES DE PROVENCE

Steps:

• In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

ROASTED CHICKEN WITH HERBES DE PROVENCE

Steps:

• Wash and prep chicken. Place in roaster.
• Peel the garlic clove by whacking it with the flat of a knife (yes, you could just take the peel off, but the smashing/bruising releases the flavor as well as removing the peel).
• Put the garlic into the chicken's cavity.
• Put 1/2 the sherry into the cavity and sprinkle half over the chicken's breast.
• Sprinkle the Herbs de Provence over the chicken.
• Roast, covered, at 350F for 60-90 minutes depending on the size of the chicken then remove the lid and roast uncovered another 15-30 minutes until the skin is crisp and the chicken is fully cooked.
• If you want a sauce either use the pan juices to make gravy or deglaze the pan with a little white wine. Either would be delicious.

ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE (COOKING LIGHT)

Steps:

• Preheat oven to 425 degrees F.
• Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus in a casserole dish; 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.

ASPARAGUS WITH FRESH HERBS

Steps:

• Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
• Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
• Correct seasonings and pour sauce over asparagus. Serve at room temperature.

CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN

Steps:

• Clean and dry chicken, after removing giblets.
• Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
• Place one chopped onion inside the cavity of the chicken.
• Place chicken in crock pot.
• Throw remaining onions and parsnips around chicken in crock pot.
• Pour chicken both over chicken and veggies.
• Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).