OVEN ROASTED ASPARAGUS
Oven roasting enhances the natural aroma of asparagus in the simple, but elegant side dish. Pair Roasted Asparagus with the finest steak or humble poultry to make any meal seem special without fat and extra calories.
Provided by Stoblogger
Categories Vegetable
Time 30m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 25, Fat 0.2, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
SPICY ASPARAGUS SPEARS
This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GARLIC-ROASTED ASPARAGUS
What makes this different than other roasted asparagus recipes? The irresistible addition of garlic slices, which mellow and sweeten as they bake.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
- Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.
Nutrition Facts : Calories 64 kcal, Carbohydrate 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 99 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 4 g
ROASTED ASPARAGUS
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
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 ASPARAGUS
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
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
SIMPLE MICROWAVED ASPARAGUS
Didn't think you could love asparagus any more than you already do? Think again! The veggie superstar of spring is about to get even easier to make. A quick step, five minutes and the microwave are all you need to get a side on the table in a snap.
Provided by TBSP Susan
Categories Side Dish
Time 9m
Yield 8
Number Of Ingredients 2
Steps:
- Cut or snap woody ends from spears. Wash spears with cool water. Do not dry.
- Place spears in a single layer in a glass microwave-safe baking dish, allowing room between spears. Cover dish with plastic wrap, opening one corner slightly for steam to vent.
- Microwave on high for four minutes. Test doneness with fork.
- Season as desired with salt and pepper or other seasonings (garlic salt is good), butter or sauce. Serve immediately.
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 0 g, TransFat 0 g
PARMESAN ROASTED ASPARAGUS RECIPE
Prepare a quick, healthy vegetable with our easy roasted asparagus recipe. It's a simple and tasty weeknight side dish-plus there's no messy cleanup!
Provided by Cheryl Najafi
Categories side dishes
Time 15m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees.
- Place the asparagus on the baking sheet and drizzle with the olive oil. Toss to coat the asparagus, then arrange the asparagus spaced evenly in a single layer.
- Roast the asparagus for about 5 minutes.
- Remove the asparagus from the oven and rearrange the spears so that they are still in a single layer but move them very close together (or even touching each other).
- Sprinkle the spears with Parmesan cheese and return them to the oven until they are cooked to your desired tenderness, probably about 3−5 more minutes.
- Remove the asparagus from the oven, sprinkle with salt and pepper and serve hot.
- Enjoy!
Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 147 mg, Fiber 0.4 g, Sugar 0.4 g, UnsaturatedFat 5 g, ServingSize 1 serving
THE BEST ROASTED ASPARAGUS RECIPE
This roasted asparagus recipe is a fast, healthy and easy side dish that goes with just about anything on your dinner table and is great for meal prep too.
Provided by Heidi
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Place asparagus in a single layer on a baking sheet and drizzle with the olive oil, coating spears evenly.
- Sprinkle with salt and pepper and roast for 8-10 minutes (depending on thickness of spears) until tender.
- Squeeze with fresh lemon and serve warm or at room temperature.
Nutrition Facts : Calories 216 kcal, Carbohydrate 18 g, Protein 10 g, Fat 14 g, SaturatedFat 2 g, Sodium 1172 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
OVEN ROASTED ASPARAGUS
A touch of lemon makes this roasted asparagus side dish so tasty. It's an easy oven-roasted vegetable side dish that's sure to become a favorite.
Provided by Lisa MarcAurele
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Place the prepared asparagus with the woody ends removed on a baking sheet.
- Drizzle with olive oil, and add salt and pepper to taste.
- Add the minced garlic and toss well with your hands to combine.
- Bake for 15 minutes, or until the asparagus is tender to your liking.
- Spritz with a squeeze of fresh lemon juice and serve.
Nutrition Facts : Calories 87 kcal, Carbohydrate 5 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ROASTED ASPARAGUS
Roasted asparagus is an easy and healthy side dish that comes together in less than 30 minutes and can be flavored in a variety of ways. Try topping it with fresh lemon, red pepper flakes or parmesan cheese.
Provided by Brittany Mullins
Categories Side
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with 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 (about 1 Tablespoon for the whole batch) and red pepper flakes (if using) just before serving. You can also add shredded parmesan cheese.
Nutrition Facts : ServingSize 6 spears, no toppings, Calories 80 kcal, Sugar 2 g, Sodium 1182 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g, UnsaturatedFat 6 g
ROASTED ASPARAGUS SPEARS
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
- Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.
OVEN-ROASTED ASPARAGUS
Steps:
- Preheat oven to 425 degrees.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
ROASTED ASPARAGUS
Here's a step-by-step guide for how to roast asparagus in the oven!
Provided by The Chunky Chef
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper if desired. Set aside.
Nutrition Facts : Calories 73 kcal, Carbohydrate 5 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE BEST ROASTED ASPARAGUS
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
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.
ROAST ASPARAGUS
Make the most of tender, in-season asparagus spears by pairing them with garlic, thyme, hazelnuts and Parmesan. Each serving provides 200 kcals, 9g protein, 3g carbohydrates (of which 2g sugars) 16g fat (of which 4g saturates), 3g fibre and 0.3g salt.
Provided by Annie Rigg
Categories Side dishes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8-10 minutes - depending on the thickness of the spears - until tender.
- Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve.
Nutrition Facts : Calories 200kcal, Carbohydrate 3g, Fat 16g, Fiber 3g, Protein 9g, SaturatedFat 4g, Sugar 2g
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
ROASTED ASPARAGUS
Need some vibrant spring greens to go with your main meal? Try our super simple roasted asparagus recipe to showcase seasonal veg at its finest
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Number Of Ingredients 2
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.
Nutrition Facts : Calories 70 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ROASTED ASPARAGUS
Roasting asparagus brings out the vegetable's inherent sweetness.
Provided by Melissa Hamilton
Categories Vegetable Appetizer Side Roast Fourth of July Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Asparagus Spring Birthday Shower Healthy Potluck Bon Appétit Easter
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
- Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
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5/5 (3)Total Time 25 minsCategory SidesCalories 51 per serving
- Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
- Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you're roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you're stuck with whoppingly thick spears, let 'em go for at least 12 minutes, maybe more.)
- Leave the asparagus in the oven and turn the broiler to high. Broil until the asparagus is lightly browned in spots, 3 to 4 minutes. Watch it carefully so the asparagus doesn’t burn. Serve immediately.
ROASTED ASPARAGUS | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 15 minsCategory SidesCalories 94 per serving
- Having the asparagus tied together looks damn funky and all the ingredients flavour each other as they roast in the oven, which makes them taste sensational.
- I've used string to tie the bundles together in the picture but it's much better to use a slice of pancetta.Preheat the oven to 220ºC/425ºF/gas 7.
- Remove the stalk ends of the asparagus by bending them and snapping where it clicks naturally.
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- Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425° for 12 minutes or until crisp-tender.
- Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.
ROASTED ASPARAGUS RECIPE - WITH 8 SEASONING IDEAS ...
From kristineskitchenblog.com
Ratings 1Calories 54 per servingCategory Side Dish
- Hold one spear of asparagus with a hand at each end and bend it until it snaps into two pieces. Discard the woody stem end that snapped off. Repeat this process with the remaining asparagus. Or, line up the rest of the asparagus next to the trimmed one and use a sharp chef's knife to trim off the ends so that the spears are the same length as the first one.
- Place the asparagus spears on the parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Arrange the asparagus in a single layer, with a little room between each spear if possible.
PAN-ROASTED ASPARAGUS IN ASPARAGUS SAUCE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 6
- Peel 1 1/2 pounds of the asparagus; reserve the peelings. In a blender, combine the trimmings and peelings with the remaining 1/2 pound of unpeeled asparagus and 1/2 cup of water and puree until smooth. Strain the asparagus juice through a sieve into a medium bowl.
- In a large skillet, heat the oil. Add the peeled asparagus and season with salt. Cook over moderate heat until lightly golden on the bottom, about 2 minutes. Turn the asparagus and add the butter and asparagus juice. Cover and cook over moderate heat until the asparagus are just tender, 2 to 3 minutes. Using tongs, transfer to a serving platter.
- Whisk the maple syrup and sherry vinegar into the juice in the skillet and season with salt. Spoon the sauce over the asparagus, top with almonds and serve.
ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO - FOOD & WINE
From foodandwine.com
Servings 6Total Time 20 mins
- Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.
- Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.
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4/5 (8)Total Time 20 minsServings 4Calories 137 per serving
- Preheat oven to 400°F. Combine asparagus, oil, a pinch of salt, and several grinds of pepper on a rimmed baking sheet; toss to coat. Roast in preheated oven until tender-crisp and bright green, 10 to 12 minutes.
- Toss together walnuts, coconut oil, turmeric, and a pinch of salt and pepper on a baking sheet lined with parchment paper. Toast at 400°F until fragrant, 4 to 6 minutes. Let cool, about 5 minutes.
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4.7/5 (21)Total Time 20 minsServings 4Calories 104 per serving
- Remove woody ends by grabbing a stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough. Repeat with all spears.
- Place asparagus spears on a rimmed baking sheet. Drizzle olive oil over the top. Sprinkle with garlic, salt, and pepper. Give the asparagus a quick mix with your hand and arrange in a single layer.
- Bake in preheated oven until just tender, 10 to 15 minutes depending on the thickness of the stalk.
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- Place 12 cups of water and 2 tablespoons of salt in a large pot, cover, and bring to a boil. Remove and discard 1½ inches from the woody ends of the asparagus. Peel the bottom 2 inches of each spear with a vegetable peeler (see note). When the water boils, add the asparagus and blanch for 3 to 4 minutes, until al dente. Drain.
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