ASPARAGUS WITH BREADCRUMBS AND PARMESAN
Celebrate springtime with this easy vegetable side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
- Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g
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 PARMESAN
Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 6 g
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
ASPARAGUS WITH MEYER LEMON BREADCRUMBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.
ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING
Make and share this Roasted Asparagus With Crunchy Parmesan Topping recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 24m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees. Combine the bread crumbs and Parmesan.
- Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers. If the asparagus are thick, add a splash of water. Drizzle with the olive oil, sprinkle with salt and pepper; place in oven.
- Roast until the asparagus are tender, 10 to 12 minutes. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature.).
- Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown for 1-2 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 147.9, Fat 9.3, SaturatedFat 2.2, Cholesterol 4.8, Sodium 195, Carbohydrate 11.4, Fiber 2.7, Sugar 2.1, Protein 6.5
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
- In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
- Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
- With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram
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