Lemon Lovin Asparagus Food

ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN

Steps:

• Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
• Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
• Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
• Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
• Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

LEMON LOVIN' ASPARAGUS

Steps:

• Preheat oven to 450°F
• Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.
• Serve hot or at room temperature.

THIS LEMON ROASTED ASPARAGUS RECIPE COULDN'T BE EASIER

Steps:

• Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
• Preheat the oven to 450˚. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
• Divide the asparagus between 2 baking sheets, drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. Transfer the asparagus to a platter.
• Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER

Steps:

• Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
• Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
• Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

LEMON ASPARAGUS

Steps:

• Snap off woody portion of asparagus- cut remaining into 1 inch pieces.
• Place cut asparagus and water in a 1 1/2 quart microwavable bowl.
• Cover and microwave on high for 7 to 8 minutes- drain.
• Add butter, lemon juice and tarragon- toss to coat.
• Sprinkle with salt and pepper.
• Serve.
• NOTE: Can also substitute thyme for the tarragon.

LEMON ASPARAGUS

Steps:

• Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

LEMON LOVER'S ASPARAGUS

Steps:

• Preheat oven to 450 degrees F.
• Toss the asparagus, the lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet.
• Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, about 13 to 15 minutes.

LEMON ASPARAGUS

Steps:

• mix lemon zest, juice and 1/2 tsp oil and set aside.
• heat skillet over high heat.
• add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper.
• stir fry until beginning to brown, 3-4 minutes.
• reduce heat to medium, add water, cover and simmer for a few more minutes.
• drizzle oil mixture over asparagus, season with salt& pepper.
• serve garnished with freshly shaved parmesan.

REFRESHING LEMON ASPARAGUS

Steps:

• In a jar, combine olive oil, lemon juice, zest, dijon mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator.
• Blanch the asparagus in lightly salted boiling water for about 3-5 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
• Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter .