Preheat oven to 350\u00b0F.
Line a baking pan with foil for easy clean up.
Mix oil and soy sauce and pour onto foil-lined pan.
Prepare fresh asparagus by washing and snapping the ends.
Gently roll the asparagus in the oil and soy mixture.
Sprinkle with salt and pepper (go easy on the salt since soy sauce is salty).
Roast for 10-15 minutes.
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.
Spray large skillet with oil. Heat over medium-high.
Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
Serve immediately.
I like to serve this with simple baked chicken breasts or fish.
To cook asparagus: Preheat oven to 300\u00b0F.<
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
200 degrees C).
Combine asparagus, mushrooms, squash, and onion in
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
Take each spear of asparagus and break it towards the end, wherever it naturally snaps, to remove woody ends. Place asparagus in a microwave-safe glass container with a lid. Pour in water.
Roll lemon on a flat work surface to release the juices; slice in half. Squeeze each half over the asparagus. Sprinkle with pepper and garlic powder.
Cover container and place in the microwave. Cook on high until tender-crisp, 5 to 6 minutes. Drain and let stand for 5 minutes before serving.
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.
Break ends of asparagus off by holding the tip in one hand and the stalk end in the other and bending stalk until it breaks. Stalk will break off where the tender part begins.
Place the tips in a pot of well-salted boiling water.
Blanch for 3 minutes. Drain and pat dry.
Cut on the diagonal into 1 inch pieces.
Heat the oil in a large skillet over high heat.
Saute the asparagus, tossing for 1 1/2 minutes, until just crisp-tender.
Off the heat, toss in vinegar and salt to taste.
hicken breast half; lay four asparagus spears crossways on top of
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
Lay asparagus spears out on a heavy sheet pan. Drizzle olive oil over the spears and sprinkle salt and pepper. Place in a 400 degree oven for fifteen minutes.
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