Roasted Asparagus With Fresh Favas And Morels Recipes

PERFECT ROASTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
• Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
• Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
• Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
• Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

ROASTED ASPARAGUS

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.

SAUTéED ASPARAGUS WITH MORELS

Steps:

• Drain and slice the morels: Drain and rinse the morels one more time. Then slice them crosswise into 1/4-inch slices.

OVEN-ROASTED ASPARAGUS

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.

ROASTED ASPARAGUS

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.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

ROASTED ASPARAGUS WITH FRESH FAVAS AND MORELS

Steps:

• Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
• Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
• Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
• Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
• Place asparagus on platter. Top with fava-mushroom mixture and serve.

ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS

Steps:

• Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
• Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
• Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
• Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.