Roasted Asparagus With Slivered Almonds Recipe 425

ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE

Steps:

• Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

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.

ASPARAGUS WITH ALMONDS

Steps:

• In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

PERFECT ROASTED ASPARAGUS

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).

ROASTED ASPARAGUS RECIPE

Steps:

• Preheat oven to 425 degrees F and line rimmed baking sheet with silicone mat or unbleached parchment paper.
• To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually 2" off, that's the chewy stringy part you don't wanna eat.
• Arrange asparagus on the sheet in a single layer.
• Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Using tongs, toss to coat evenly.
• Bake for 12 minutes.
• Serve hot or cold with baked cod, sirloin tip roast or turkey breast.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
• Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
• Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
• Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN

Steps:

• Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
• Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
• Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
• Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
• Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.