Roasted Asparagus With Red Onions Basil And Vacherin Recipes

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PERFECT ROASTED ASPARAGUS



Perfect Roasted Asparagus image

Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

Provided by Cookie and Kate

Categories     Side Dish

Time 15m

Number Of Ingredients 12

1 large bunch (about 1 pound) fresh asparagus
1 to 2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Zest and juice of 1/2 medium lemon, preferably organic
Lemon wedges, from the remaining 1/2 lemon
Sprinkle of finely grated Parmesan cheese
Small handful of fresh mint or parsley, finely chopped
Light sprinkle of red pepper flakes
Pat or two of butter
Light drizzle of balsamic reduction or thick balsamic vinegar
Toasted sliced almonds

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
  • Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
  • Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
  • Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
  • Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg

ROASTED ASPARAGUS WITH ONIONS



Roasted Asparagus With Onions image

Make and share this Roasted Asparagus With Onions recipe from Food.com.

Provided by Oolala

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus spear, trimmed
1 large purple onion, thinly sliced
vegetable oil cooking spray
2 tablespoons balsamic vinegar
1 1/2 teaspoons orange rind, grated
2 tablespoons fresh orange juice
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar

Steps:

  • Arrange asparagus and onion separately on 2 baling sheets coated with cooking spray.
  • Bake at 400 degrees F. 12-15 minutes for the asparagus and 15-18 minutes for the onion until lightly browned, stirring twice.
  • Combine the vinegar and remaining ingredients in a small jar and shake vigorously.
  • Arrange asparagus and onions on a platter.
  • Pour mixture over and serve at room temperature.

Nutrition Facts : Calories 37.2, Fat 0.9, SaturatedFat 0.2, Sodium 205.2, Carbohydrate 6.5, Fiber 1.9, Sugar 2.6, Protein 2.1

PAN ROASTED ASPARAGUS WITH RED ONION AND BACON



Pan Roasted Asparagus With Red Onion and Bacon image

Published in Cook's Illustrated, March-April 2007. The recipe recommends using asparagus that is at least 1/2-inch thick near the base. If using thinner spears, reduce the covered cooking to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil thin asparagus; it cannot withstand the heat and overcooks too easily

Provided by swissms

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 slices bacon, cut into 1/4-inch wide strips
1 large red onion, halved and sliced thin
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon unsalted butter
2 lbs thick asparagus spears
kosher salt
ground black pepper

Steps:

  • Cook bacon in 12-inch skillet over medium heat until crisp, 8-10 minutes. using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon of fat from pan.
  • Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil.
  • Rinse skillet with water and dry well with paper towels.
  • Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tops pointed in opposite direction. Using tongs, distribute spears evenly; cover and cook until asparagus is bright green and still crisp, about 5 minutes.
  • Uncover and increase heat to high; season with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5-7 minutes.
  • Transfer asparagus to serving dish and top with onion; salt and pepper to taste. Sprinkle with bacon. Serve immediately.

ROASTED ASPARAGUS, ONIONS AND MUSHROOMS



Roasted Asparagus, Onions and Mushrooms image

Make and share this Roasted Asparagus, Onions and Mushrooms recipe from Food.com.

Provided by lucyinthesky53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 medium red onion, sliced
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
garlic powder, to taste
shredded parmesan cheese, to taste

Steps:

  • Heat oven to 425°F.
  • Line a 10 x 15 inch rimmed baking sheet with foil.
  • Place vegetables in pan and sprinkle with olive oil and toss until covered evenly.
  • Sprinkle with salt, pepper and garlic powder.
  • Roast 10 minutes, stir, sprinkle with parmesan cheese and roast an additional 10 to 15 minutes until vegetables are slightly charred and tender.

ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE



Roasted Asparagus in a Red Wine Vinaigrette image

Make and share this Roasted Asparagus in a Red Wine Vinaigrette recipe from Food.com.

Provided by Avid Wine Drinker

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh asparagus, trimmed
4 teaspoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon garlic, minced
1 teaspoon dried onion flakes
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon basil
1/4 teaspoon dry mustard
2 teaspoons parmesan cheese, freshly grated
2 teaspoons bacon, crumbled

Steps:

  • Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
  • Preheat oven to 400 degrees.
  • Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
  • Pour the vinaigrette over the asparagus and marinade for 15 minutes.
  • Lay asparagus in single layer in a stone baking dish.
  • Pour remaining vinaigrette over the asparagus.
  • Cover and bake for 15 minutes or to desired doneness.
  • Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
  • Sprinkle with the cheese and the bacon.

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ROASTED-GARLIC ASPARAGUS



Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Categories     Garlic     Side     Roast     Passover     Asparagus     Healthy     Kosher     Kosher for Passover     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Line a large jelly-roll pan with parchment paper. Set aside.
  • In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  • Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  • Transfer to a platter and serve hot.

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.

ROASTED ASPARAGUS



Roasted Asparagus image

For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

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 baking sheet, 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 25 minutes, until tender but still crisp.

GARLIC-ROASTED ASPARAGUS



Garlic-Roasted Asparagus image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 2 pounds, 8 to 10 servings

Number Of Ingredients 9

1/4 pound prosciutto, thinly sliced
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
Salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
2 teaspoons fresh lemon juice
1/4 cup pine nuts
3 hard-boiled eggs, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place asparagus in a baking dish and season with salt and pepper.
  • Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

ROASTED ASPARAGUS WITH RED ONIONS, BASIL, AND VACHERIN



Roasted Asparagus with Red Onions, Basil, and Vacherin image

Categories     Bread     Sandwich     Onion     Side     Steam     Basil     Asparagus

Yield makes 4 open-faced sandwiches

Number Of Ingredients 10

1 small bunch pencil asparagus, bottoms trimmed
1 small red onion, sliced into 1/4-inch rings
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons sherry vinegar
4 basil leaves, roughly chopped
4 slices rustic country bread
1 garlic clove, peeled
1/2 pound Vacherin cheese, sliced
1 sprig fresh thyme, leaves picked

Steps:

  • In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion on a grill or in a hot grill pan and cook until slightly charred, 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.
  • Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic. Top the garlic toast with the asparagus and onion, and follow with the cheese. Place the open-faced sandwiches on the grill, cover, and remove when the cheese is just starting to melt. Garnish with the thyme. Cut each sandwich in half and serve.

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