Time 30m Number Of Ingredients 8 Steps:
Heat oven to 400°F and line a baking sheet with parchment or aluminum foil. Spray the parchment or foil with cooking spray. Place all ingredients except the asparagus in a resealable plastic zipper bag and shake to mix. Add the asparagus and massage the ingredients to evenly coat the asparagus spears. Empty the bag onto the prepared baking sheet and separate the asparagus out so the spears are not touching one another. Bake 15-20 minutes or until the asparagus is tender and the panko is golden brown. Serve with Roasted Garlic Aioli and… Enjoy!
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 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 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.
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 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 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 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.
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.
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 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 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.
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.
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.
