Lemon Parmesan Asparagus Recipes

GRILLED LEMON PARMESAN ASPARAGUS

Steps:

• Preheat an outdoor grill on medium heat, and lightly oil the grate.
• Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
• Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
• Transfer coated asparagus to the preheated grill with tongs.
• Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

LEMON-PEPPER PARMESAN ASPARAGUS

Steps:

• Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.
• Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.
• Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.

LEMON PARMESAN ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-10 minutes, or until tender but crisp. Serve immediately, tossed with garlic, lemon juice and Parmesan.

LEMON-PARMESAN BROILED ASPARAGUS

Steps:

• Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

ASPARAGUS WITH LEMON AND PARMESAN BUTTER

Steps:

• Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
• Put to one side.
• Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
• If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
• Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
• Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

ASPARAGUS WITH PARMESAN LEMON SAUCE

Steps:

• Wash Asparagus under running water to remove any residue.
• Cut half inch off the bottom of each asparagus stalk.
• Bring One quart salted water to a rapid, rolling boil.
• While water is coming to boil, melt butter in medim size bowl in microwave.
• Drop Asparagus in boiling water.
• Watch close, boil Asparagus only about 3-5 minutes.
• Asparagus will become a very vibrant green.
• Pull Asparagus out of water and place in bowl containing butter.
• Season with salt, lemon pepper, and sprinkle with couple tablespoons of cheese.
• Toss to coat the asparagus with butter and seasonings.
• Plate asparagus, or place in serving bowl and top with remaining parmesan cheese (or to taste or visual appeal).

PARMESAN LEMON ASPARAGUS

Steps:

• Preheat oven to 375 degrees.
• Wash and chop asparagus into bite sized pieces, leaving off the white part on the end.
• On a baking sheet, toss asparagus in olive oil, parmesan cheese, and the juice of 1/2 lemon.
• Bake for 15-20 minutes, or until asparagus is cooked through and slightly begins to golden.
• Top with more Parmesan cheese and the juice of other 1/2 lemon.

RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER

Steps:

• Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
• Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
• Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.