Roasted Asparagus With Shallots Recipes

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 SHALLOT AND SESAME ASPARAGUS

Steps:

• In a large shallow baking dish toss the asparagus with the oil, coating it well, and bake it in a preheated 500°F. oven, shaking the dish every 2 minutes, for 6 to 8 minutes, or until it is almost al dente. Sprinkle the asparagus with the shallot and the sesame seeds, bake it for 1 minute, or until it is al dente, and sprinkle it with the lemon juice and salt to taste.

ROASTED ASPARAGUS WITH RHUBARB VINEGAR

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, to taste, and roll the stalks around to coat evenly. Transfer the pan to the oven and roast, shaking the pan several times to turn the asparagus, until the tips are browned and crisp, 15 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the rhubarb and cook an additional 2 to 3 minutes. Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes. Strain the mixture through a fine mesh strainer into a small saucepan. Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes.
• To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste.

ROASTED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.

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.

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

ROASTED ASPARAGUS WITH SHALLOTS AND SESAME SEEDS

Steps:

• Put a rack in middle of oven and preheat oven to 500°F.
• Toss asparagus with oil on a large baking sheet with sides, then spread out in one layer.
• Roast, shaking pan every 2 minutes, until barely tender, 6 to 8 minutes.
• Sprinkle asparagus with shallots and sesame seeds and roast until asparagus is crisp-tender, about 1 minute more.
• Sprinkle with salt and lemon juice.

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Steps:

• Heat oven to 500°.
• Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
• Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
• To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
• Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
• Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
• Preheat oven to 450 degrees.
• Snap off woody ends of asparagus.
• Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
• Cover with foil and bake for 5 minutes.
• Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
• Pour butter mixture over asparagus, tossing gently to coat.
• Serve immediately.

ROASTED ASPARAGUS WITH SHALLOTS

Steps:

• Preheat the oven to 400 degrees F.
• Place the asparagus and shallots in a large bowl.
• Add the olive oil and 2 tablespoons of the vinegar.
• Season to taste with salt and pepper.
• Toss to coat.
• Spread the asparagus mixture in a single layer on a baking sheet.
• Bake 20 minutes or until the spears are tender and bright green, shaking the pan halfway through the cooking time.
• Remove from the oven and toss with the remaining vinegar until coated.
• Serve immediately.

ASPARAGUS WITH SHALLOT BUTTER

Steps:

• Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
• Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
• Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.