Time 22m Yield 2-3 serving(s) Number Of Ingredients 6 Steps:
Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool. Bend asparagus gently at a natural point and when it snaps, discard end pieces. Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces. Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan. Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking. Serve at once.
Time 25m Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.
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 20m Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.
Yield Makes 6 servings Number Of Ingredients 7 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.
Time 35m Yield 2 pounds, 8 to 10 servings Number Of Ingredients 9 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.
Time 10m Yield 4 servings Number Of Ingredients 4 Steps:
Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt. Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
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 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray. Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat. Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler. Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.
Time 15m Yield 4 servings. Number Of Ingredients 4 Steps:
In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.
Yield Makes 8 (hors d’oeuvre) servings Number Of Ingredients 8 Steps:
Put oven rack in middle position and preheat oven to 400°F. Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm. Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice. Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
