Baked Asparagus Parcels Recipes

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

OVEN-ROASTED ASPARAGUS

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.

ASPARAGUS FISH BAKE

Steps:

• Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.

MEDITERRANEAN FISH PARCELS

Steps:

• Preheat the oven to fan 170C/conventional 190C/gas 5. Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain well.
• Take 2 large sheets of foil, about 30cm square, and brush the middle area of each sheet with the olive oil. Put a fish fillet on top and spread with the tomato paste. Sprinkle with the lemon zest and juice, add the cooked potatoes, olives and capers and season with ground pepper.
• Lay a sprig of rosemary or thyme on top then loosely wrap and secure each parcel tightly to completely enclose the ingredients. You can prepare these up to half a day in advance and keep them in the fridge.
• Put the fish parcels on a baking sheet and bake for 20-25 minutes, or until the fish flakes when tested with a fork. Serve at once, with steamed green beans.

ASPARAGUS, FISH DINNER PARCELS

Steps:

• Preheat oven to 400F (200C).
• Cut four 12 x 13 inch rectangles of parchment.
• paper (foil may be substituted if cooking in a conventional oven).
• Fold in half lengthwise and crease.
• Open each one.
• Arrange fish fillets on one side of each rectangle.
• Drizzle evenly with lemon juice.
• Place four asparagus spears on top of each fillet.
• Sprinkle tomato, onion and herbs evenly over asparagus.
• Season with salt and pepper.
• Fold other half of paper over.
• Seal completely by making a double 1/2 inch fold on all cut edges.
• Place parcels on a baking sheet.
• Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
• (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
• Serve on individual plates.

BAKED ASPARAGUS PARCELS

Steps:

• Preheat oven to 200°C.
• Snap one of the asparagus spears to find the tender point and then cut them all so they are the same length.
• Boil in salted water for 3 minutes and then drain.
• Melt the butter in a small frypan and add the spring onions and cook over a gentle heat until slightly softened - about 3 minutes.
• Add to the frypan the mustard, half the cream, half the cheese and the lemon juice, mix well together and check the seasoning and adjust as necessary.
• Lay out the slices of ham and divide the mixture evenly between the 12 slices.
• Put three spears on each slice and roll up neatly.
• Place in a baking dish in a single layer and pour over the rest of the cream and scatter the remaining cheese.
• Bake in the oven for 10 minutes or until all is hot.

BAKED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
• Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
• Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
• Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
• If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
• Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.