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.
Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Spray a 9 x 13 inch baking pan with nonstick cooking spray. Cut the rough ends off the asparagus and place in prepared pan. Generously spray nonstick cooking spray on top of asparagus. Sprinkle Parmesan cheese in an even layer on top of asparagus. Season with salt and pepper, to taste. Place croutons in a resealable bag and crush using a rolling pin until fine crumbs form or place in a food processor. Sprinkle crouton crumbs on top of asparagus and spray again with nonstick cooking spray. Bake for 15-20 minutes, or until crumb topping is golden brown and asparagus can be easily pierced with a fork.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Set oven to 425 degrees. Place the asparagus on a baking sheet. Drizzle with olive oil; toss to coat, then arrange in a single layer. Spread the Parmesan cheese over the asparagus, then season with black pepper. Bake for about 12-15 minutes or until the cheese is melted and the asparagus is tender but crisp. Serve immediately on warm plates, then drizzle with balsamic vinegar.
Time 40m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray. Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl. Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus. Bake in the preheated oven until golden brown, about 15 minutes. While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.
Time 35m Yield 6 servings Number Of Ingredients 6 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.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Time 20m Yield 6 servings Number Of Ingredients 7 Steps:
Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely. Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine. Steam the asparagus until firm, but tender, about 3 to 4 minutes. Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.
Time 2h20m Yield 6 to 8 servings Number Of Ingredients 17 Steps:
For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes. For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool. Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray. Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes. Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.
Time 15m Yield 2 servings. Number Of Ingredients 4 Steps:
Brush asparagus spears with oil; place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender., Combine Parmesan cheese and garlic salt; sprinkle over asparagus.
Time 20m Yield 12 servings. Number Of Ingredients 4 Steps:
Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.
Time 15m Yield 4 servings. Number Of Ingredients 4 Steps:
In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.
Time 25m Yield 4 servings Number Of Ingredients 5 Steps:
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs. Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven. Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then 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, a minute or two. Serve hot or at room temperature.
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F. Trim and/or peel tough ends from asparagus. On a rimmed baking sheet, toss asparagus with olive oil. Season with salt and pepper. Arrange asparagus in an even layer on the baking sheet. Sprinkle with Parmesan cheese. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes. Serve immediately.
Time 20m Yield 2 servings. Number Of Ingredients 5 Steps:
Place the asparagus in a shallow baking dish. Drizzle with oil; sprinkle with garlic salt, cayenne and Parmesan cheese. Bake, uncovered, at 425° for 8-10 minutes or until asparagus is crisp-tender.
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.
Time 22m Yield 2-3 serving(s) Number Of Ingredients 6 Steps:
Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool. Bend asparagus gently at a natural point and when it snaps, discard end pieces. Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces. Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan. Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking. Serve at once.
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.
Time 20m Yield 2 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes. Sprinkle Parmesan cheese mixture over asparagus.
Time 15m Yield 5 Number Of Ingredients 5 Steps:
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Time 35m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat your oven to 450*F. Place the asparagus in a 3 quart rectangular baking dish. Drizzle with olive oil and sprinkle with the Parmesan cheese. Roast uncovered, about 15-20 minutes or till crisp-tender(or done to your taste). Use tongs to lightly toss 2 times during cooking. Meanwhile, in a small bowl, combine butter, radishes, chives, and lemon juice. Transfer asparagus to a warm serving platter. Serve with butter mixture. Makes 8 servings.
