Poached And Roasted Asparagus With Parmesan Cheese Recipes

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
• Place the asparagus in the oven and roast for 15 minutes.
• Reduce the heat on the water until the bubbles in the water have subsided.
• Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
• Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
• Remove the asparagus from the oven.
• Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.

POACHED AND ROASTED ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven to 450 degrees.
• Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling.
• In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use.
• Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO

Steps:

• Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
• Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.