Lemonasparaguscasserole Recipes

ROASTED ASPARAGUS WITH LEMON, PARMIGIANO AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside.
• Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano.
• Spring has sprung!

RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER

Steps:

• Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
• Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
• Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.

LEMON ASPARAGUS CASSEROLE

Steps:

• For the topping:.
• Pulse bread, garlic, oil and parsley in food processor until coarsely ground.
• Combine with crushed fried onions.
• For the asparagus:.
• Adjust oven rack to middle position and heat oven to 425°.
• Fill large bowl with ice water.
• Bring 4 quarts water to boil in dutch oven over medium-high heat.
• Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
• Transfer asparagus to ice water, cool and drain on paper towels.
• Melt butter in the empty dutch oven over med-high heat.
• Cook onion until golden brown (5 minutes).
• Add garlic, zest and flour and cook until fragrant (1 minute).
• Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
• Toss asparagus in sauce and season with salt and pepper.
• Transfer mixture to a 13x9-inch baking dish.
• Top with crumb mixture and bake until golden brown (15 minutes).
• Serve and enjoy.