Pan Roasted Asparagus With Lemon And Garlic Food

THE BEST OVEN ROASTED GARLIC PARMESAN ASPARAGUS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Trim asparagus to remove tough, woody ends - discard ends.
• On a baking sheet (line with aluminum foil or parchment paper for easy cleanup), lay down asparagus.
• Drizzle asparagus with olive oil and lemon juice, mix around with hands to coat evenly.
• Pour cheese and garlic powder over asparagus, mix with hands to evenly mix and coat asparagus.
• Generously season with salt and pepper.
• Bake at 375 for 15 minutes - checking at around 10 minutes to see if tips have started to brown slightly and asparagus has softened a bit.
• Cook until asparagus is soft and has crunchy browned bits, about 15 minutes total (this is very dependent on your oven and the thickness of the asparagus stalks - watch it to be sure it doesn't overcook.)
• When asparagus is done, serve immediately.

GARLIC-ROASTED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F.
• Place asparagus in a baking dish and season with salt and pepper.
• Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS (VIDEO!)

Steps:

• Preheat oven to 400 degrees F.
• Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
• Meanwhile, remove tails from shrimp.
• Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
• Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
• Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

PAN-ROASTED ASPARAGUS

Steps:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

ROASTED GARLIC SHRIMP AND ASPARAGUS

Steps:

• Preheat oven at 450 degrees Fahrenheit. You will need two half or 1 full size baking sheet for roasting. Set aside.
• Trim the hard ends of asparagus. (about 1-2 inch). Place asparagus in sheet pan. Drizzle 1 tbsp of olive oil on the top. Toss asparagus to coat in oil. Season with 1/2 tsp salt and 1/2 tsp of the black pepper. Arrange half of asparagus on one side of first sheet pan, second half in second sheet pan. Set aside.
• In a bowl, add shrimp and drizzle remaining 1.5 tbsp of the olive oil on the top. Now, add paprika, minced garlic, oregano, 1/2 tsp of salt and black pepper. Toss to coat shrimp in oil and seasonings. Transfer seasoned shrimp into prepared baking sheets. Equally divide in two sheets and place on the other side of the asparagus.
• Add cherry tomatoes in now empty bowl that had shrimp. Coat tomatoes in any remaining oil and seasoning from the bowl. Scatter tomatoes on sheet pan or place between asparagus and shrimp in single layer.
• Roast at 450 degrees Fahrenheit preheated oven for 8-9 minutes. Once roasted, take out of the oven. Let rest for 5 minutes.
• After 5 minutes, transfer shrimp, asparagus and tomatoes to a serving platter. Add 1 tbsp of lemon juice in each empty sheet pan. Use spoon to mix it with drippings garlic-shrimp marinade to create quick lemon dressing. Pour dressing on top of the shrimp. Garnish with fresh herbs. Serve and enjoy!

PAN-ROASTED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• Gather the ingredients.
• Add asparagus, olive oil , water, and garlic to a large sauté pan over medium-high heat. Cook for about 2 minutes uncovered, or until water has almost evaporated.
• Toss asparagus with tongs, cover pan, and cook for 1 minute. Remove lid and toss the asparagus again. Put lid back on and repeat until asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.
• Add lemon juice and toss to combine. Remove garlic, and taste to adjust salt and pepper. Serve hot with shaved Parmesan, if desired.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

LEMON-PARMESAN BROILED ASPARAGUS

Steps:

• Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

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.

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 ROASTED SPRING CHICKEN WITH ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE

Steps:

• Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3-5 minutes.Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.After the chicken is removed, add the mushrooms, onions, garlic, and salt. Sauté for 2-3 minutes.Add the wine or chicken stock, lemon juice, and remaining rub. Simmer for 3-5 minutes, or until the liquid is reduced by half.Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

GARLICKY LEMON PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat your oven to 500°. Then wash and pat dry your asparagus with paper towel.
• Arrange the asparagus in a single, even layer on a metal rimmed baking sheet. Drizzle with olive oil, grate the garlic and season with a little kosher salt and freshly ground black pepper. Toss to coat.
• Roast in your preheated oven for 6 to 8 minutes.
• Squeeze the lemon over top and sprinkle with Parmesan cheese.
• Serve immediately.

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
• Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

PAN-ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN

Steps:

• 1. Heat the oil and butter in a 12-inch skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with the tips pointed in one direction; add the remaining asparagus with the tips pointed in the opposite direction. Using tongs, distribute the spears evenly (the spears will not quite fit into a single layer); cover and cook until the asparagus is bright green and still crisp, about 5 minutes. 2. Remove the cover and increase the heat to high; season the asparagus with salt and pepper. Cook until the spears are tender and well browned along one side, about 7 minutes, using tongs to occasionally move the spears from the center of the skillet to the edge to ensure all are browned on 1 side. Transfer asparagus to a serving dish, season with salt and pepper to taste, and if desired, squeeze the lemon half over the spears. Serve immediately. For garlic and parmesan: Heat 2 tablespoons olive oil and 3 medium garlic cloves, sliced thin, in a 12-inch skillet over medium heat; cook, stirring occasionally, until the garlic is crisp and golden but not brown, about 5 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate. Follow the recipe for Pan-Roasted Asparagus, adding butter to the oil in the skillet. After transferring the asparagus to a serving dish, sprinkle it with 2 tablespoons grated Parmesan, the toasted garlic, and lemon juice. Season with salt and pepper to taste; serve immediately.

ASPARAGUS WITH LEMON CURD

Steps:

• Preheat oven to 400 degrees.
• Place cleaned asparagus spears in pan sprinkle with oil.
• Randomly place lemon curd on asparagus.
• Sprinkle garlic and ginger over the spear and season with salt and pepper.
• Roast for 20 minutes, tossing half way through. Give or take depends on the thickness of the spears.
• Be sure to serve with all the goodness from the pan.

PAN-ROASTED ASPARAGUS WITH GARLIC AND PARMESAN

Steps:

• Remove the woody ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.
• Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE

Steps:

• For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
• Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
• While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
• Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
• For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
• Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.