PERFECT ROASTED ASPARAGUS
Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
- Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg
SIMPLE, NOT MUSHY, ASPARAGUS
I have tried a variety of asparagus recipes over the years--sauteed, grilled, baked--and I have always been disappointed in the results. This is a simple boiled recipe that always gives me a nicely textured and tasty asparagus.
Provided by cipherbabe
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and trim asparagus.
- Lay the spears, in the same direction, in a large frying pan.
- Add an inch or two of water and bring to a boil over medium high heat.
- Reduce temperature and simmer for about 5 to 7 minutes.
- Remove from pan and top with butter and salt.
Nutrition Facts : Calories 50.4, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 80, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.8
EASY ASPARAGUS
Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
Provided by Beckerkorn
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
- Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g
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- Oven-Roasted Asparagus. Easy, classic, and delicious, this asparagus side dish delivers spears of asparagus with a nearly-crisp exterior, due to the time in a high-heat oven.
- Grilled Asparagus. If the weather is behaving, take that asparagus outside! The heat of the grill adds added dimension and texture to this spring vegetable.
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- Simply Steamed Asparagus. Steam asparagus correctly and it can be an easy and healthful addition to your vegetable rotation. It may not be the most exciting way to eat asparagus, but it's definitely a reliable one.
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