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 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 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 25m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F. Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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 15m Yield 4 servings Number Of Ingredients 6 Steps:
Heat the oven to 500 degrees F. Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.
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.
Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees. In a bowl, mix the olive oil and dressing mix together. Cut off the hard ends of the asparagus (1 inch to 2 inches) Add the asparagus to the bowl and mix well. Spread the asparagus onto a baking sheet and cook at 425 degrees for 10 minutes. Check the asparagus to see if it is cooked all the way through. If it is thick asparagus you will need to cook it longer. Serve and season with salt and pepper if desired.
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 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 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 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.
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 1h Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees F (220 degrees C). In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.
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.
More about “oven roasted asparagus recipes”
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.
