BAKED ASPARAGUS RECIPE - FOOD.COM
This baked asparagus side dish is so easy to make, yet it provides a variation to the usual vegetables. Try different varieties of olive oil, such as roasted garlic, or basil olive oil. I have also added garlic (fresh, minced in jar or garlic powder). I often use this method to cook broccoli florets with delicious results.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Break off ends of asparagus stalks.
- Put in baking pan or dish.
- Drizzle olive oil over asparagus (amount to liking).
- Add salt and pepper to taste.
- Spritz it with fresh lemon juice.
- Finally, sprinkle sesame seeds on top of asparagus.
- Bake at 375 degrees for (about 12 minutes-depending on thickness of stalk) or until fork tender.
- Serve with lemon wedges.
Nutrition Facts : Calories 49.2, FatContent 2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 16.6, CarbohydrateContent 6.9, FiberContent 3.2, SugarContent 1.8, ProteinContent 3.5
BAKED FISH AND ASPARAGUS - BIGOVEN.COM
"Baked in a foil pack. Choose any type of fresh white fish (i.e. cod, tilapia)"
Total Time 25 minutes
Prep Time 10 minutes
Yield 2
Number Of Ingredients 7
Steps:
- "Preheat oven to 375(F) degrees. In a small bowl, mix margarine and herbs to form a thick paste. Lay a large piece of nonstick foil on a baking sheet. Line up the asparagus side by side and place the fish on top. Spread margarine mixture evenly over the fish and top with lemon slices. Season with salt. Fold and seal the foil to make a packet. Place in oven and bake for 15 minutes. Allow to cool (caution: hot steam) before opening. Serve with lemon slices as a garnish. "
Nutrition Facts : Calories 58 calories, FatContent 2.34363416665444 g, CarbohydrateContent 15.3608499999022 g, CholesterolContent 0 mg, FiberContent 7.12503720193934 g, ProteinContent 3.44087499995396 g, SaturatedFatContent 0.438759249997988 g, ServingSize 1 1 Serving (207g), SodiumContent 27.863916665796 mg, SugarContent 8.23581279796289 g, TransFatContent 0.260033124996286 g
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Total Time 15 minutes
Category healthy, low-calorie, low-carb, vegan, vegetarian, baby shower, dinner party, feed a crowd, appetizers, snack
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Calories 42 calories per serving
- Heat oven to 375°F. On a rimmed baking sheet, toss the asparagus, oil and 1/2 tsp each salt and pepper. Place half of the asparagus on a second baking sheet. Roast both baking sheets, shaking them occasionally, until asparagus is tender and slightly charred, 10 to 12 minutes. Serve with the lemon wedges, if desired.
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- Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
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- Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
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