Asparagus Oregenato Recipes

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TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground black pepper

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.

ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI



Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli image

Provided by Tori Ritchie

Categories     Appetizer     Roast     Vegetarian     High Fiber     Dinner     Lemon     Artichoke     Asparagus     Summer     Party     Oregano     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Aioli:
1 cup mayonnaise
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano
1 garlic clove, pressed
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
Artichokes and asparagus:
1 lemon, halved
12 baby artichokes
3 tablespoons olive oil, divided
2 1-pound bunches thick asparagus spears, tough ends trimmed

Steps:

  • For aioli:
  • Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • For artichokes and asparagus:
  • Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
  • Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

Make and share this Cheesy Baked Asparagus recipe from Food.com.

Provided by Brenda.

Categories     Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, trimmed
1 cup seasoned bread crumbs
salt and pepper
garlic powder
1/2 cup parmesan cheese, grated
4 tablespoons butter, cold

Steps:

  • Preheat oven to 400 degrees F.
  • Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese.
  • Lay thin slices of butter on top.
  • Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.

Nutrition Facts : Calories 391.1, Fat 22.5, SaturatedFat 13.2, Cholesterol 55.8, Sodium 1070.5, Carbohydrate 34, Fiber 5.2, Sugar 5.3, Protein 15.6

ASPARAGUS OREGENATO



Asparagus Oregenato image

Delicious, easy to make side dish. Goes great with chicken or roast beef...or anything!

Provided by Allrecipes Member

Categories     Baked Asparagus

Time 40m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
2 cups seasoned bread crumbs
salt and pepper to taste
garlic powder to taste
½ cup grated Parmesan cheese
4 tablespoons butter, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
  • Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.

Nutrition Facts : Calories 408 calories, Carbohydrate 45.8 g, Cholesterol 42.1 mg, Fat 18.6 g, Fiber 5 g, Protein 15.9 g, SaturatedFat 10.3 g, Sodium 1342.6 mg, Sugar 4.9 g

ASPARAGUS OREGENATO



Asparagus Oregenato image

Delicious, easy to make side dish. Goes great with chicken or roast beef...or anything!

Provided by Elaina

Categories     Baked Asparagus

Time 40m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
2 cups seasoned bread crumbs
salt and pepper to taste
garlic powder to taste
½ cup grated Parmesan cheese
4 tablespoons butter, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
  • Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.

Nutrition Facts : Calories 408 calories, Carbohydrate 45.8 g, Cholesterol 42.1 mg, Fat 18.6 g, Fiber 5 g, Protein 15.9 g, SaturatedFat 10.3 g, Sodium 1342.6 mg, Sugar 4.9 g

CHICKEN OREGANATO



Chicken Oreganato image

Provided by Marian Burros

Categories     dinner, easy, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

8 to 10 chicken thighs, skinned
2 tablespoons crushed dried oregano
2 tablespoons olive oil
2 large lemons
2 teaspoons minced garlic
Freshly ground black pepper to taste

Steps:

  • Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
  • Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
  • Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
  • Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
  • Cut remaining lemon into wedges and serve with chicken.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 41 grams, Carbohydrate 7 grams, Fat 63 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 16 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED ASPARAGUS



Roasted Asparagus image

I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

Provided by taylortwo

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

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.

Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

ASPARAGUS OREGENATO



Asparagus Oregenato image

Great side dish to any meal-garlic and parmesan cheese make this so tasty!! Super simple and delicious!

Provided by Cookinmomof3

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus, trimmed
2 cups breadcrumbs
1/2 cup parmesan cheese
4 tablespoons butter or 1 dash olive oil
salt, to taste
pepper
garlic powder

Steps:

  • Preheat oven to 400.
  • Place asparagus in 13x9 dish.
  • Cover with breadcrumbs, salt, pepper, garlic and Parmesan cheese.
  • Layer butter on top or sprinkle with olive oil.
  • Bake covered for 30 minutes.
  • Remove cover and bake 5 more minutes.
  • Top should be brown-eat and enjoy!

Nutrition Facts : Calories 394, Fat 18.2, SaturatedFat 10.2, Cholesterol 41.5, Sodium 684.1, Carbohydrate 44, Fiber 4.7, Sugar 4.9, Protein 14.9

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