Crspy Parmesan Asparagus Recipes

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.

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.

Steps:

• 1. You want to work as quickly as possible to keep the dough from drying out so you don't need to do the whole moist towel cover up thing.
• 2. Rinse asparagus and dry well.
• 3. Cut the bottom ends off and discard. If you have thick asparagus you can use a potato peeler and peel about 1/2 way up the stalk so it's not fibrous when eating.
• 4. Lay the phyllo dough flat on your workspace, spray completely with butter spray.
• 5. Lay 3 or 4 pieces of asparagus (depending on their size) at the far right of the dough with 1/3 the stalk over the top edge.
• 6. Sprinkle with Parmesan cheese.
• 7. Then fold the bottom of the 2 or 3 pieces of dough (I like 2 and my husband likes 3 so it's more bready less vegetable flavor) up over the asparagus like tucking into bed.
• 8. Then, from right to left, roll it all the way to make the bundle.
• 9. Spray outside totally with butter spray and lay on parchment lined baking tray and repeat until you use all the dough and asparagus. It usually works out just about right but towards the middle, I decide if I need to increase the asparagus to dough ratios so I use the whole thing because they heat up nicely the next day too.
• 10. Sprinkle all with garlic powder (not garlic salt cause the cheese and butter make it salty enough).
• 11. Then sprinkle cheese on top of the pastries.
• 12. Bake at 350 until golden brown about 15-20 minutes.

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.

Steps:

• Clean and break off tough ends of asparagus.
• Roll asparagus in olive oil, coating each one.
• Place asparagus on cookie sheet.
• Bake at 400 for 15-20 minutes, until tender and crisp.
• Take out and sprinkle parmesan cheese over them.
• Return to oven for 5 minutes.

Steps:

• Heat the oven to 450 degrees. Combine the bread crumbs and Parmesan.
• Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers. If the asparagus are thick, add a splash of water. Drizzle with the olive oil, sprinkle with salt and pepper; place in oven.
• Roast until the asparagus are tender, 10 to 12 minutes. 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 for 1-2 minutes. Serve hot or at room temperature.

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.

Steps:

• Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
• Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
• Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
• Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
• Season with salt and pepper to taste.
• Sprinkle with crunchy prosciutto.
• Serve. Delicious with crusty warm bread.

Steps:

• Preheat oven to 425 degrees.
• Lay a wire rack on a baking sheet and coat with non-stick spray.
• Snap off the tough ends of each asparagus spear.
• On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese.
• Season the panko mixture with salt and pepper if desires.
• Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover.
• If the panko won't stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.
• Bake at 425 for 15 minutes, or until golden brown and crispy.