Baked Asparagus Food

BAKED ASPARAGUS

Steps:

• Break off ends of asparagus stalks.
• Put in baking pan or dish.
• Drizzle olive oil over asparagus (amount to liking).
• Add salt and pepper to taste.
• Spritz it with fresh lemon juice.
• Finally, sprinkle sesame seeds on top of asparagus.
• Bake at 375 degrees for (about 12 minutes-depending on thickness of stalk) or until fork tender.
• Serve with lemon wedges.

BAKED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
• Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
• Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
• Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
• If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
• Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 500 degrees F.
• Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

ROASTED ASPARAGUS

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.

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.

CHEESY BAKED ASPARAGUS

Steps:

• 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
• 2. Sprinkle the house seasoning and Parmesan cheese over the top.
• 3. Place in a 400 degree oven for 15 minutes.
• 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
• 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

FOIL BAKED ASPARAGUS

Steps:

• Preheat oven to 180 C (360 F).
• Prepare asparagus by snapping the lower "woody" part of the stem off (if it snaps cleanly you've got the right place; if it is difficult to break try higher up!), and peel the lower section if they're a bit old or thick.
• Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.
• Dot with butter and sprinkle lightly with salt.
• Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.
• Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I'd say they were fairly average sized).
• Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.

OVEN-BAKED ASPARAGUS

Steps:

• Preheat oven to 350°. Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Bake until crisp-tender, 25-30 minutes. Carefully open foil to allow steam to escape. Season with salt and pepper.

BAKED ASPARAGUS RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 mins until softened. Add the rice and cook for 1 min more, stirring to coat in the oil. Tip in the soup and stock, season and stir well to combine, then bring to the boil. Cover and place in the oven.
• Bake for 15 mins, then remove the dish from the oven, give the rice a good mix, stirring in the parsley. Place the asparagus and tomatoes on top of the rice. Return to the oven, uncovered, for a further 15 mins. Scatter with the cheese to serve.

OVEN-ROASTED ASPARAGUS

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.

QUICK AND EASY BAKED ASPARAGUS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
• Bake in the preheated oven until desired crispness, about 15 minutes.

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.

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:

• 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.

BAKED GARLIC ASPARAGUS

Steps:

• Break tough ends off asparagus.
• Place in Ziploc bag.
• Cook garlic and parsley in oil for 3 minutes.
• Pour garlic oil over asparagus.
• Toss to coat.
• Lay coated asparagus stalks in baking tray, making sure they don't overlap.
• Sprinkle with salt and pepper.
• Bake in 400º oven for 5-8 minutes, or until asparagus is tender.
• NOTES: For extra flavor and a classy presentation, wrap 4-5 stalks together with a slice of uncooked bacon, securing with a toothpick.
• Repeat with remaining stalks.
• Spoon any left over garlic oil over bunches.
• Bake additional 5 minutes.

OVEN ROASTED ASPARAGUS

Steps:

• Preheat oven to 350°.
• Wash asparagus spears and cut off the tough ends.
• Lay the spears on paper towels to soak up excess water.
• Gently spray a large flat baking pan with olive oil flavored cooking spray. (I use a 9"X13" in metal or glass pan).
• Lay the asparagus spears in the pan. Preferably all laying flat on the bottom of the pan.
• Generously spray the spears with cooking spray, any flavor--olive oil is good as well as butter flavored spray.
• Place the pan in the oven on a rack above center, but not on the top rack.
• Bake for 25 minutes or until roasted and slightly brown.
• If baked for 25 minutes and the spears are not as brown as desired, broil for two or three minutes.
• Remove from oven, sprinkle with coarse ground salt and serve immediately.

BAKED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread out trimmed asparagus in 1 layer on a baking sheet and drizzle with olive oil. Roll asparagus back and forth so it is evenly covered with olive oil
• Bake in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes depending on the thickness of the asparagus. Flip asparagus after 15 minutes. Season with salt and drizzle with balsamic vinegar. Bake until balsamic vinegar starts to caramelize, about 1 minute more.