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 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 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 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 25m Yield 12 servings. Number Of Ingredients 5 Steps:
Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.
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.
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 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.
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).
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes. Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
More about “roasted asparagus recipes”
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.
