Preheat oven to 400 degrees F (200 degrees C).\n Watch Now
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.\n Watch Now
Bake asparagus 12 minutes in the preheated oven, or until tender.\n Watch Now
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.\n Watch Now
Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender.
Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar.
Pour over baked asparagus and toss gently before serving.
To cook asparagus: Preheat oven to 300\u00b0F.<
Preheat oven to 400\u00b0F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.
0 mins.
Meanwhile, place asparagus in a large pot of
Preheat oven to 400\u00b0F.
In a dutch oven heat oil over medium flame.
Add onions, saute until softened.
Add rice, stirring to coat well.
Stir in spinach, salt, nutmeg, and 2 cups of stock.
Bring to a simmer and cook 7 minutes.
Stir in 1/4 c cheese.
Cover and bake in oven 15 minutes.
Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
Bake for an additional 15 minutes or until liquid is almost absorbed.
Preheat oven to 350 degree F.
Clean the asparagus and trim off the woody ends if necessary.
Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
Be sure not to over cook and make asparagus limpy.
Place asparagus in a buttered, oven tolerant dish or pan.
Season with pinch of salt and black pepper.
Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
Bake in preheated oven for about 6-7 minutes until golden brown.
Enjoy-- mmmmmmm.
arge frying pan, add the asparagus and fry for 3-4
br>Snap tough ends off asparagus.
Slice off the top
190 degrees C).
Rinse asparagus under cold water and snip
Preheat the oven to 400 degrees F (200 degrees C).
Spread out trimmed asparagus in 1 layer on a baking sheet and drizzle with olive oil. Roll asparagus back and forth so it is evenly covered with olive oil
Bake in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes depending on the thickness of the asparagus. Flip asparagus after 15 minutes. Season with salt and drizzle with balsamic vinegar. Bake until balsamic vinegar starts to caramelize, about 1 minute more.
ash and trim ends from asparagus.
Tear off a sheet
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Arrange asparagus in a single layer on the prepared baking sheet. Lightly spray asparagus with cooking spray. Sprinkle salt and pepper over asparagus and drizzle vinegar on top.
Bake in the preheated oven until tender, 10 to 12 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix well to combine. Spread in one layer on the prepared baking sheet.
Bake in the preheated oven until asparagus is tender, about 8 minutes. Turn and bake for an additional 8 to 12 minutes, depending on the thickness of asparagus spears. Season with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C).
Coat a baking dish with melted butter and arrange asparagus in a single layer. Sprinkle onion, celery, bread crumbs, Parmesan cheese, salt, pepper, oregano, and thyme over asparagus; top with tomato slices.
Bake in the preheated oven until asparagus is tender and top is golden brown, about 45 minutes.
(360 F).
Prepare asparagus by snapping the lower \"woody
hite ends off of the asparagus so that all of the
Cook fresh asparagus, mushrooms and green onions in a small amount of boiling water for about 7 minutes or until tender.
(Or, cook frozen asparagus, mushrooms and green onions according to asparagus package directions.)
Drain.
Combine asparagus, crackers and eggs.
Cut eggs in quarters. Make a rich white sauce using liquid from the asparagus, butter and milk.
Thicken with cornstarch.
Add 1/2 cup shredded cheese and a pinch of garlic is optional.
Pour white sauce over other ingredients and stir.
Roll about 6 crackers and sprinkle over top dotted with butter.
Bake at about 350\u00b0 for 20 minutes.
Cook and drain asparagus.
Combine and slowly heat soup and milk.
In 1 1/2-quart baking dish, layer asparagus and soup mixture.
Top with Parmesan or crackers if you wish.