07
Jun
Finally grate fresh Parmesan over the asparagus. As soon as you remove the baking sheet from the oven douse the asparagus with lemon juice and then sprinkle with parmesan.
Chef Anne Burrell kicks your typical asparagus up a notch by roasting them to perfection topping it off with lemon shaved parmesan and crunchy hazelnuts.
Roasted asparagus with lemon and parmesan. ½ cup grated parmesan. Juice and grated zest of around ¼ of a lemon. Heat the oven to 450 degrees Fahrenheit.
Rinse the asparagus in a sinkful of cold water trim or snap off the bottoms then dry them briefly on a clean dish towel. Put them on a rimmed baking sheet and drizzle them with the olive oil. Place asparagus in a large baking dish drizzle with olive oil and sprinkle lightly with salt and pepper.
Squeeze 12 of a lemon over the asparagus. Line the top third of the asparagus with lemon slices from the other half of your lemon optional. Thinly slice 4 tbsp of butter and line the center of the asparagus.
Vibrant asparagus seasoned with olive oil salt pepper and parmesan and roasted until tender and slightly crispy. Top it off with a nice squeeze of fresh lemon juice and red pepper flakes and it is one perfect side dish. You can also make it in under 15.
Preheat oven to 400 F and lightly grease baking pan. Place spears in a large bowl and drizzle with melted butter. Arrange asparagus in single layer on prepared baking sheet.
Juice lemon over asparagus being careful to not let loose seeds fall. Sprinkle with garlic powder salt and parmesan. While youre cooking the asparagus in the oven slice a lemon in half and finely grate some parmesan cheese.
As soon as you remove the baking sheet from the oven douse the asparagus with lemon juice and then sprinkle with parmesan. Serve warm with extra parmesan and lemon on. Roasting asparagus with garlic lemon and parmesan is easy.
Slice the garlic rather than mincing it as minced garlic may burn in the hot oven. Lay lemon slices under and over the asparagus spears. Toss the asparagus with lemon zest for a more lemony flavor.
Finally grate fresh Parmesan over the asparagus. When I initially prepared the asparagus for my friend I made it on our George Foreman grill. I drizzled olive oil on the asparagus.
Sprinkled salt pepper and garlic powder on it and grilled it for 5 to 7 minutes. It was simple and tasty. I included lemon and Parmesan cheese in the meal package since I read that both went well with asparagus.
Place asparagus in baking pan then drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus then arrange in an even layer. Drizzle lemon juice over asparagus.
Preheat oven to 400 F. Grease or line one large baking sheet or two medium baking sheets with parchment or foil for easier cleanup. Arrange the asparagus in a single layer on the.
Line the asparagus in a single layer on the parchment lined baking sheet. Drizzle the asparagus with olive oil and sprinkle on the garlic lemon juice pepper salt and 2 Tablespoons of the parmesan cheese. Lay the lemon slices on top of the asparagus and toss it all to evenly coat and mix then arrange it back into a single layer.
Chef Anne Burrell kicks your typical asparagus up a notch by roasting them to perfection topping it off with lemon shaved parmesan and crunchy hazelnuts. Serve roasted asparagus as is or add one or more of the optional seasonings as desired. A sprinkle of grated Parmesan some crumbled goat cheese a squeeze of fresh lemon juice a light drizzle of balsamic vinegar a sprinkle of red pepper flakes.
Trim the ends from 1 pound asparagus and place on the baking sheet. Finely grate 12 ounce Parmesan cheese about 14 packed cup. Mince 2 garlic cloves and sprinkle over the asparagus.
Squeeze the juice of 12 medium lemon about 1 12 tablespoons over the asparagus.