Time 30m Yield 12 servings. Number Of Ingredients 11 Steps:
Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Time 22m Yield 4 servings Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees F. Line baking sheet with aluminum foil. On the baking sheet, place the asparagus and kalamata olives. Drizzle with olive oil and sprinkle with lemon pepper. Toss to coat. Roast for 10 to 12 minutes or until asparagus is crisp-tender.
Yield Makes 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.
Time 1h Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool. Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
Time 27m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 450 degrees. Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn’t be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp – 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time – store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves.
Time 25m Yield 5 servings Number Of Ingredients 3 Steps:
Preheat the oven to 400 degrees F. Put the asparagus on a baking sheet, drizzle on the oil, sprinkle on the salt and pepper and toss. Roast until tender and browning at the edges, about 20 minutes.
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 sheet pan, 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 15 to 20 minutes, until tender, but still crisp.
Time 25m Yield 3 servings. Number Of Ingredients 10 Steps:
Place asparagus in a small saucepan and cover with 1/2 in. of water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and cool., In a small bowl, whisk the vinegar, oil, honey, parsley, salt and pepper. Stir in the chicken, apple and asparagus; toss to coat. Serve over greens.
Time 40m Yield 2 to 4 servings Number Of Ingredients 11 Steps:
Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes. Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly. Drain freekeh and stir immediately into dressing while still warm. Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens. Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Time 1h Yield Serves 4 as a main dish salad, 6 as a side Number Of Ingredients 15 Steps:
Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it’ll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes. Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat. Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil. Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.) Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes. Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer. Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool. Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing. Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus. Drizzle the salad dressing over the salad greens and toppings.
Time 45m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil. Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely. In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese. In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Time 35m Yield 8 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Time 45m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 425°F Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired. Stir together 1 T. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet. Bake asparagus at 42°F for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes. Whisk together balsamic vinegar, garlic, and remaining 7 T of olive oil, 1 T. basil and 1/4 teaspoons salt. Toss together tomatoes, bell pepper, onion, and take out 1 T. of the balsamic mixture you made and toss together. Arrange lettuce on a large serving plate or large bowl. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with the remaining balsamic vinegar mixture. Note: To make ahead, toss together tomatoes, bell pepper, and onion without the dressing. Store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to 8 hours before serving.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet. Bake in the preheated oven until asparagus are tender, about 20 minutes. Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Time 20m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 500. Wash asparagus, and pat dry. Snap or cut woody stem ends, leaving only the tender portion. Gently peel the bottom third with a vegetabel peeler if necessary. Slice each spear on the diagonal into about three pieces. In a large bowl, combe the olive oil, salt and white pepper. Add the cut asparagus and toss to coat evenly. Set aside and allow asparagus to marinate in this mixture for about 8-10 minutes at room temperature. When marinated, transfer the asparagus to a nonstick, heavy-gauge metal baking sheet, spread out into a single layer, and roast for about 8 minutes, shaling several time during the roasting period to cook evenly and prevent sticking. When roasted, remove from oven and allow to cool to room temperature. When ready to serve, sprinkle lemon juice over the raosted asparagus and toss to coat. Divide the asparagus evenly among eight plates. Using a cheese slicer or vegetable peeler, slice thin curls of the Parmigiano Reggiano atop the asparagus.
Time 35m Yield 6 dishes of salad, 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 450°F Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer. Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool. Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing. Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus. Drizzle the salad dressing over the salad greens and toppings.
Yield Serves 4 Number Of Ingredients 11 Steps:
Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool. Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer. Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool. Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing. Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus. Drizzle the salad dressing over the salad greens and toppings.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer. Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool. Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing. Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus. Drizzle the salad dressing over the salad greens and toppings.
More about “roasted asparagus and apple salad recipes”
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.
