Time 30m Yield 4 , 4-6 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 350°. Wash asparagus spears and cut off the tough ends. Lay the spears on paper towels to soak up excess water. Gently spray a large flat baking pan with olive oil flavored cooking spray. (I use a 9"X13" in metal or glass pan). Lay the asparagus spears in the pan. Preferably all laying flat on the bottom of the pan. Generously spray the spears with cooking spray, any flavor–olive oil is good as well as butter flavored spray. Place the pan in the oven on a rack above center, but not on the top rack. Bake for 25 minutes or until roasted and slightly brown. If baked for 25 minutes and the spears are not as brown as desired, broil for two or three minutes. Remove from oven, sprinkle with coarse ground salt and serve immediately.
Time 20m Yield 6 servings. Number Of Ingredients 4 Steps:
Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.
Time 20m Yield 4 servings Number Of Ingredients 4 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!
Time 35m Yield 8 servings Number Of Ingredients 4 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.
Time 25m Yield 8 servings Number Of Ingredients 3 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.
Yield 4 Number Of Ingredients 7 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.
Time 20m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F. Scatter the asparagus and lemon slices on a baking sheet in a single layer. Toss with the olive oil and sprinkle generously with salt and pepper. Roast until the asparagus are starting to brown a bit but are still crisp, 6 to 8 minutes. Serve with or without the lemon slices.
Time 20m Yield 4 servings Number Of Ingredients 3 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.
Time 20m Yield 6 servings Number Of Ingredients 6 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.
Number Of Ingredients 3 Steps:
Preheat oven to 475 degrees. Prepare asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness).
Time 22m Yield 3 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 450°F. Spread asparagus in a single layer on a shallow baking pan or baking sheet. Drizzle lightly with olive oil. Sprinkle salt to taste. Spread minced garlic over all stalks. Place pan in oven for 10-12 minutes–stalks should be roasted, but still crisp. Serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 3 Steps:
Preheat oven to 350°. Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Bake until crisp-tender, 25-30 minutes. Carefully open foil to allow steam to escape. Season with salt and pepper.
Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees, with a baking sheet inside. Trim and peel asparagus to the point on the stem where it is most tender. Wash well. While asparagus is still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus.
Time 20m Yield 4 Number Of Ingredients 5 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.
Time 20m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (205 degrees C). Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat. Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Time 15m Yield 4 servings. Number Of Ingredients 4 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.
Time 20m Yield 8 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Time 12m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat an Oven proof pan (about 10") in a hot oven for 5 minutes. Pour in the oil& Italian seasoning. Coat the whole pan. Roll the asparagus in the oil to coat all sides. Bake in 400F degrees oven for 5-7 min Do not over cook! The asparagus should just be heated through but still very crisp. Remove from oven, drizzle with the vinegar. Add salt& pepper. Sprinkle with Parmesan (if desired). Serve immediately or serve at room temperature.
Time 20m Yield Serves four to six Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly. Remove from the heat, toss with the thyme and season with lemon juice if desired.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place asparagus inside the paper bag. Season with salt and pepper and drizzle with lemon juice. Place lemon slices and bay leaf in the bag. Drizzle olive oil all over asparagus and rub some olive oil on the outside of the bag. Close bag tightly and place on a baking sheet. Roast on the center rack of the preheated oven until asparagus is tender, about 15 minutes. Open the bag carefully, remove and discard bay leaf, and empty onto a serving platter.
Number Of Ingredients 2 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 425°F. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that). Place asparagus on foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt. With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but watch them to prevent burning. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
More about “asparagus oven roasted recipes”
Time 35m Yield 2 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 180 C (360 F). Prepare asparagus by snapping the lower “woody” part of the stem off (if it snaps cleanly you’ve got the right place; if it is difficult to break try higher up!), and peel the lower section if they’re a bit old or thick. Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil. Dot with butter and sprinkle lightly with salt. Wrap securely, and then wrap an extra strip of foil around the tip end to protect it. Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I’d say they were fairly average sized). Try to wait until you’re ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.
