Easy Baked Asparagus Recipes

EASY BAKED ASPARAGUS

Steps:

• Preheat oven to 375-400°F.
• Remove fibrous end pieces of the asparagus.
• Lay asparagus across shallow baking dish and add oil, salt, lemon juice, and pepper. Roll and toss to coat well. Arrange the oiled asparagus in the pan so they do not overlap.
• Bake in oven 20 minutes.

BAKED ASPARAGUS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Snap or cut off the woody ends of the asparagus spears. Then place spears in a shallow dish.
• Mix the dressing ingredients the toss with the asparagus to coat.
• Spread the spears out in a single layer on a rimmed baking sheet. Bake for 9-10 minutes (narrow spears) 10-12 minutes (fat spears). Then toss in pan (add Parmesan if using) and return to oven to bake for another 6-8 minutes.
• Plate, season with salt, and serve.

QUICK AND EASY BAKED ASPARAGUS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
• Bake in the preheated oven until desired crispness, about 15 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.

THE BEST OVEN ROASTED GARLIC PARMESAN ASPARAGUS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Trim asparagus to remove tough, woody ends - discard ends.
• On a baking sheet (line with aluminum foil or parchment paper for easy cleanup), lay down asparagus.
• Drizzle asparagus with olive oil and lemon juice, mix around with hands to coat evenly.
• Pour cheese and garlic powder over asparagus, mix with hands to evenly mix and coat asparagus.
• Generously season with salt and pepper.
• Bake at 375 for 15 minutes - checking at around 10 minutes to see if tips have started to brown slightly and asparagus has softened a bit.
• Cook until asparagus is soft and has crunchy browned bits, about 15 minutes total (this is very dependent on your oven and the thickness of the asparagus stalks - watch it to be sure it doesn't overcook.)
• When asparagus is done, serve immediately.

CHEESY BAKED ASPARAGUS

Steps:

• 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
• 2. Sprinkle the house seasoning and Parmesan cheese over the top.
• 3. Place in a 400 degree oven for 15 minutes.
• 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
• 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

OVEN ROASTED PARMESAN ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F.
• Place the asparagus into a mixing bowl, and drizzle with the olive oil.
• Toss to coat the spears, then sprinkle 1 ½ Tbs Parmesan cheese, garlic, salt, and pepper over the top, and toss again.
• Place lemon slices on a baking sheet and arrange the asparagus on top in a single layer.
• Bake in the preheated oven 6 minutes, then add remaining 2 tablespoons of parmesan cheese.
• Return to oven and cook 4-8 minutes until just tender, amount of time depends on the thickness of the spears.
• Sprinkle with lemon juice just before serving.

EASY ROASTED ASPARAGUS

Steps:

• Place the asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425° for 10-15 minutes or until tender.

SIMPLE BAKED ASPARAGUS

Steps:

• Preheat oven to 350°F.
• Line a baking pan with foil for easy clean up.
• Mix oil and soy sauce and pour onto foil-lined pan.
• Prepare fresh asparagus by washing and snapping the ends.
• Gently roll the asparagus in the oil and soy mixture.
• Sprinkle with salt and pepper (go easy on the salt since soy sauce is salty).
• Roast for 10-15 minutes.

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.

BAKED ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
• Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
• Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
• Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
• Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.