Easy Creamy Baked Asparagus Gluten Free Recipes

QUICK AND EASY BAKED ASPARAGUS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
• Bake in the preheated oven until desired crispness, about 15 minutes.

CREAMY GARLIC ASPARAGUS BAKE

Steps:

• Heat oven to 400°F.
• To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
• Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
• In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
• Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

EASY BAKED ASPARAGUS

Steps:

• Preheat oven to 375-400°F.
• Remove fibrous end pieces of the asparagus.
• Lay asparagus across shallow baking dish and add oil, salt, lemon juice, and pepper. Roll and toss to coat well. Arrange the oiled asparagus in the pan so they do not overlap.
• Bake in oven 20 minutes.

EASY CREAMY BAKED ASPARAGUS

Steps:

• Preheat oven to 350°F Cook asparagus in large skillet of simmering water 2-3 minutes or until bright green but still crisp; drain.
• Toss asparagus with dressing in 1 1/2 - 2 quart baking dish. Sprinkle with cheese and cracker crumbs.
• Bake 10-15 minutes or until cheese is lightly brownee and mixture is heated through.

EASY CREAMY BAKED ASPARAGUS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain.
• Toss asparagus with dressing in 1-1/2 to 2 quart baking dish.
• Sprinkle with cheese and cracker crumbs.
• Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.

EASY, HEALTHY ASPARAGUS

Steps:

• Cut asparagus up into thirds, discarding the end.
• Place asparagus into boiling water and boil for 5 - 10 minutes (depending on how crisp you like it).
• Strain water from pot and add garlic salt and parmesan cheese sprinkling evenly.

GLUTEN-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Put asparagus and stock into a medium pot and bring to a boil over high heat.
• Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
• Puree asparagus and remaining broth in blender; return to pot and set aside.
• (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
• Add flour and cook stirring constantly with a wire whisk for 2 minutes.
• Whisk in reserved warm broth.
• Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
• Transfer to pot with asparagus puree.
• Bring to a simmer over medium heat, stirring often.
• Slowly add half-n-half.
• Season to taste with salt and pepper.

EASY CREAMY BAKED ASPARAGUS

Steps:

• 1. Preheat oven to 350. Cook asparagus in simmering water in large skillet for 2 to 3 mins. or until bright green, but still crisp, drain.
• 2. Toss asparagus with dressing in 9X13 baking dish. Sprinkle with cheese and cracker crumbs and salt and pepper.
• 3. Bake 10 to 15 mins. or until cheese is lightly browned and mixture is heated through.

GLUTEN-FREE, DAIRY-FREE ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
• Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
• Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
• Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
• Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

CREAMY BAKED ASPARAGUS AND PEAS

Steps:

• Preheat the oven to 375°F and lightly grease a shallow baking pan.
• Cut off and discard the lower, fibrous part of the asparagus stems (take about 1-2 inches off the bottom).
• Then chop the rest of the asparagus into 1-inch long pieces and place them in a pan, immersed in water.
• Boil until just tender and then drain the excess water.
• In a saucepan over medium heat, saute the onion in olive oil until translucent.
• Add flour and stir in the milk.
• Cook until it starts to thicken.
• Stir in salt, pepper, and parsley.
• Add the asparagus and peas to this mixture.
• Turn vegetables into the prepared pan and sprinkle the bread/cracker crumbs over it.
• Bake for about 35 minutes, or until it looks bubbly.

EASY, HEALTHY ASPARAGUS

Steps:

• Cut asparagus up into thirds, discarding the end.
• Place asparagus into boiling water and boil for 5 - 10 minutes (depending on how crisp you like it).
• Strain water from pot and add garlic salt and parmesan cheese sprinkling evenly.

EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
• Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
• Place pork chops in baking pan, and add onions, asparagus and mushrooms.
• Pour remaining soup mixture over top.
• Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
• If top becomes too brown, cover with aluminum foil.