Roasted White Asparagus With Herbes De Provence Food

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

HERBED ASPARAGUS

Steps:

• Cut root ends off of asparagus.
• Lightly steam asparagus until brightly green and tender to touch but still slightly firm.
• Place on platter or in a casserole dish.
• Pour white wine vinegar over.
• Sprinkle the herbes de provence and season with salt.
• Toss to coat evenly.

SPATCHCOCKED CHICKEN WITH HERB BUTTER

Steps:

• In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
• Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE (COOKING LIGHT)

Steps:

• Preheat oven to 425 degrees F.
• Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
• Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
• Roast in the preheated oven until lightly browned, about 20 minutes.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
• Roast in the preheated oven until lightly browned, about 20 minutes.

ROASTED GREEN AND WHITE ASPARAGUS

Steps:

• Preheat oven to 400 degrees. Place asparagus on a rimmed baking sheet. Toss with olive oil, salt, and pepper. Roast in the oven just until tender, or about 12-15 minutes. Serve immediately.