Besteverasparagus Recipes

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BEST EVER ASPARAGUS



Best Ever Asparagus image

I have never had asparagus as good as this recipe from my friend Stacy in Virginia. My Hubby and I easily eat an entire bunch in one sitting! This is so EASY!!!

Provided by christymarsh

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 3

2 bunches asparagus
spray olive oil
salt

Steps:

  • Preheat oven to 500 degrees F.
  • Wash the Asparagus.
  • Cut off the woody ends.
  • Lay the Asparagus out on a cookie sheet.
  • Spray with Olive Oil Making sure to coat the spears but not drench.
  • Bake for 15 Minutes.
  • Salt or season as you like. My favorite is to use Broiled Steak Season Salt.

Nutrition Facts : Calories 70.4, Fat 0.7, SaturatedFat 0.1, Sodium 44.8, Carbohydrate 13.2, Fiber 6.4, Sugar 4.2, Protein 7.7

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

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

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

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.

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

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

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

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

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