Roasted Asparagus With Almonds And Asiago Food

ASPARAGUS AND ASIAGO GRATIN

Steps:

• Preheat the oven to 450°F (232°C).
• Arrange the asparagus in a single layer in a large baking dish and drizzle with 1 tablespoon of the olive oil. Toss the spears gently to coat with the oil.
• In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 teaspoon salt, and a grinding of pepper. Drizzle in the remaining 1 tablespoon oil and stir until well mixed. Sprinkle the bread crumb mixture over the asparagus.
• Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 10 to 15 minutes, depending on the thickness of your asparagus.
• Drizzle the asparagus with some lemon juice and serve hot, straight from the baking dish, or arrange on a lovely little gratin dish to take to the table. Originally published March 28, 2012.

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
• In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
• In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
• Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
• Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE

Steps:

• Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

LEMON ALMOND ASPARAGUS

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.

ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO

Steps:

• 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.

ROASTED ASPARAGUS WITH ASIAGO & PROSCIUTTO

Steps:

• Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam. Sprinkle with salt.
• Drizzle with olive oil; shake pan back and forth to coat asparagus.
• Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Spread the roasted asparagus on a serving platter. Grind with a generous amount of pepper over and shave the Asiago into wide flakes on top.
• Tear the prosciutto into ragged pieces and scatter on top.
• Serve warm or at room temperature.

ALMOND ASPARAGUS

Steps:

• In a skillet, melt 2 tablespoons butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. , Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture.

ASPARAGUS WITH ALMONDS

Steps:

• In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

ASPARAGUS WITH TOASTED ALMONDS

Steps:

• Bring a large pot of slightly salted water to a boil.
• Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
• Cook asparagus in boiling water until crisp-tender, about 4 minutes.
• Drain and rinse under cold water. Pat asparagus dry with paper towels.
• Heat a large skillet over medium-heat. Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes). Transfer to a plate.
• Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute Add asparagus and cook, stirring often, until heated through, about 5 minutes. Stir in almonds. Season with salt and pepper and serve hot.