Pan Roasted Asparagus With Thyme Recipes

ROASTED ASPARAGUS WITH THYME

Steps:

• Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

SAUTEED ASPARAGUS WITH GARLIC AND THYME

Steps:

• Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
• Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.

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.

THYME ROASTED ASPARAGUS

Steps:

• Preheat oven to 425.
• Drizzle asparagus w/ olive oil and toss to coat.
• Place in a single layer in a shallow baking dish. Sprinkle with thyme, garlic, salt and pepper.
• Roast for about 15 minutes or until asparagus is to desired tenderness.

ROASTED ASPARAGUS AND THYME

Steps:

• Place asparagus in a roasting pan or baking pan lined with heavy duty foil.
• Drizzle with oil and toss to coat.
• Sprinkle with thyme, salt and pepper.
• Bake, uncovered at 425' for 10-15 min or until crisp-tender.

PAN-ROASTED ASPARAGUS WITH THYME

Steps:

• Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.

ASPARAGUS WITH THYME

Steps:

• Preheat oven to 400 degrees.
• Rub the cut sides of the garlic over a 13 x 9 inch baking dish, place garlic in dish.
• Snap off tough ends of asparagus.
• Add asparagus to dish, drizzle with oil.
• Sprinkle asparagus with thyme and salt and fresh ground pepper to taste.
• Toss gently and bake at 400 degrees for 20 minutes, stirring once.

ROASTED ASPARAGUS WITH GARLIC AND FRESH THYME

Steps:

• Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
• Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.

PAN-ROASTED ASPARAGUS

Steps:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

PAN ROASTED ASPARAGUS

Steps:

• Heat oil and butter in a 12-inch skillet over medium-high heat. When butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips pointed in the opposite direction.
• Using tongs, distribute spears in an even layer (spears will not quite fit into single layer). Cover skillet; cook until asparagus is bright green and still crisp, about 5 minutes.
• Uncover, increase heat to high and season asparagus with salt and pepper to taste. Cook until spears are tender and well-browned along one side, 5 - 7 minutes, using tongs to occasionally move spears from the center of the pan to the edge of the pan to ensure all are browned.
• Transfer to serving dish, adjust seasonings as needed and, if desired, squeeze lemon over spears. Serve immediately.