Baked Asparagus with Lemon, Butter and Parmesan

Baked Asparagus with Lemon, Butter and Parmesan

Ingredients: 

• 2 bunches asparagus
• 1 lemon
• 4 Tbsp butter
• Olive oil
• Salt & Pepper
• 1/2 cup shredded Parmesan cheese

Method

1. Rinse 2 bunches of asparagus.

2. Break off the ends by holding the base end and snapping it wherever it snaps. This way you won’t be chewing a fibrous end for 5 minutes. And it’s way easier than having to peal each one with a potato peeler. Can you imagine doing that? I’ve done it before and it’s just not worth the trouble! 

3. Place asparagus in a large baking dish.

4. Drizzle with olive oil and sprinkle lightly with salt and pepper.

5. Squeeze 1/2 of a lemon over the asparagus. Line the top third of the asparagus with lemon slices from the other half of your lemon (optional). 

6. Thinly slice 4 Tbsp of butter and line the center of the asparagus with butter (don’t worry, most of the butter will end up on the pan and not on your waist line).

7. Bake at 400˚F for 12 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.

8. Sprinkle the center of the asparagus with parmesan cheese and broil 2-3 minutes or until cheese is melted and golden. Enjoy it!

Lemon Lovers' Asparagus

Lemon Lovers' Asparagus

INGREDIENTS

• 2 bunches asparagus, tough ends trimmed
• 2 lemons, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

PREPARATION

Preheat oven to 450°F.

Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.Enjoy!

Asparagus with Lemon Butter

Asparagus with Lemon Butter

Ingredients

• 24 thin asparagus spears
• 1 lemon
• 2 tablespoons butter
• Olive oil
• Kosher salt

Instruction
Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.

Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

Pan-roasted Asparagus with Lemon and Garlic

Pan-roasted Asparagus with Lemon and Garlic
Ingredients:

• 1 pound (1 bunch) fresh asparagus, bottoms trimmed if necessary
• 2 tbsp olive oil
• 1 tbsp water
• 1 clove garlic, peeled and cut in half
• 1 lemon, juiced
• salt and pepper to taste
• shaved Parmesan cheese (optional)

Instruction

In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.

Add the lemon juice and toss to combine. Remove the garlic, and taste for salt and pepper. Serve hot.Enjoy it !