Roast Asparagus

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Roast asparagus with black olive pesto

Image credit: Steve Brown – taste.com.au

Ingredients

  • 2 bunches asparagus, ends trimmed
  • 1 bunch fresh chives
  • 1 1/2 teaspoons olive oil
  • 1 1/4 cups loosely packed fresh basil leaves
  • 110g (2/3 cup) pitted black Spanish olives
  • 1 tablespoon grated parmesan or vegetarian hard cheese
  • 1 garlic clove
  • 2 teaspoons water

Method

  • Step 1
    Preheat oven to 220°C. Line a baking tray with foil. Divide asparagus evenly into 4 bundles. Use 5-6 chives to tie each bundle of asparagus in the centre to secure. Brush with oil. Place on the lined tray and roast in preheated oven for 12-15 minutes or until tender.
  • Step 2
    Meanwhile, place the basil, olives, parmesan, garlic and water in the bowl of a food processor and process until coarsely chopped.
  • Step 3
    Remove the asparagus from the oven. Place each bundle on a serving plate and top with a dollop of pesto.

Roasted asparagus with tomato and ricotta

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 2 bunches asparagus, trimmed, halved lengthways
  • 250g cherry tomatoes
  • 1/3 cup pitted kalamata olives
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white balsamic vinegar (see notes)
  • 100g fresh ricotta, crumbled
  • 1/4 cup fresh oregano leaves

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced.
  • Step 2
    Combine asparagus, tomatoes, olives and garlic in a small roasting pan. Add oil. Season with salt and pepper. Toss to combine. Roast for 12 to 15 minutes or until asparagus is just tender and tomatoes are just starting to collapse.
  • Step 3
    Drizzle mixture with vinegar. Sprinkle with ricotta and oregano. Serve (see notes).

Roasted tomatoes and asparagus with cheesy crumbs

Image Source: taste.com.au

Ingredients

  • 2 bunches asparagus, trimmed
  • 200g Solanato tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup coarse fresh breadcrumbs
  • 2 tablespoons finely chopped fresh basil, plus extra leaves, to serve
  • 1/3 cup grated pizza cheese

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Arrange asparagus along the centre of prepared tray. Top with tomatoes. Sprinkle with garlic and drizzle with oil. Season with salt and pepper. Roast for 12 minutes.
  • Step 3
    Remove vegetables from oven. Drizzle with vinegar. Combine breadcrumbs, basil and cheese in a bowl. Sprinkle breadcrumb mixture over tomatoes. Roast for a further 5 to 7 minutes or until breadcrumbs are golden and asparagus is tender. Serve sprinkled with extra basil.

Roast chicken, brie and asparagus tart

Image Source: taste.com.au

Ingredients

  • 8 sheets filo pastry (see note)
  • 1 tablespoon dukkah
  • 200g shredded roast chicken or barbecued chicken
  • 2 green shallots, finely chopped
  • 1 bunch asparagus spears, trimmed
  • 6 eggs
  • 200g (3/4 cup) light sour cream
  • 300g brie, chilled, thinly sliced

Method

  • Step 1
    Preheat the oven to 220C/200C fan forced. Spray a 5cm-deep, 27 x 18cm rectangular baking dish with oil.
  • Step 2
    Place 1 sheet of filo pastry on a clean work surface. Spray with oil and sprinkle with a little dukkah. Top with another sheet of filo. Repeat layering until all the filo is used. Carefully place the pastry in the prepared dish, allowing the edges to overhang.
  • Step 3
    Scatter the chicken and shallot over the base of the tart. Arrange the asparagus over the top. Whisk the eggs and sour cream together in a bowl. Season well. Pour the egg mixture over the asparagus. Top with the brie. Fold over pastry edges. Bake for 20-25 minutes or until the filling is set and the tart is golden.

Herb-crusted fish with roasted asparagus

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives)
  • 2 teaspoons finely grated lemon rind
  • 6 (about 150g each) firm white fish fillets (such as ling or perch)
  • 3 bunches asparagus, woody ends trimmed
  • Olive oil spray
  • Lemon wedges, to serve

Method

  • Step 1
    Preheat oven to 200°C. Combine the herbs and lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat.
  • Step 2
    Line 2 baking trays with non-stick baking paper. Place the asparagus, in a single layer, on the lined trays. Spray lightly with olive oil spray. Season with salt and pepper. Roast in oven for 6 minutes or until bright green and tender crisp.
  • Step 3
    Meanwhile, heat a large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add half the fish and cook for 2-3 minutes each side or until the fish is golden and flakes when tested with a fork in the thickest part. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining fish, reheating and spraying the pan between batches.
  • Step 4
    Divide the asparagus among serving plates. Top with the fish and serve with lemon wedges.

Herb crusted fish with roasted asparagus & hollandaise sauce

Image credit: Andrew Young – taste.com.au

Ingredients

  • 1 x 165g Gravox Hollandaise Finishing Sauce
  • 4 x 150g firm white fish fillets (such as blue eye)
  • 80g (about 3 slices) day-old sourdough bread, roughly torn
  • 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
  • 2 tablespoons chopped chives
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon baby salted capers, rinsed, drained
  • 1 tablespoon olive oil, plus extra to drizzle
  • 2 bunches asparagus, trimmed
  • Steamed new potatoes, to serve

Method

  • Step 1
    Preheat oven to 200°C (conventional). Line a large baking tray with non stick baking paper. Place the bread, parsley, chives, zest and capers in a food processor and process until finely chopped. Add olive oil, process again until well combined, season with salt and freshly ground black pepper.
  • Step 2
    Press 1/4 of the crumb mixture onto the top side of each piece of fish to coat. Place fish and asparagus on prepared baking tray, drizzle with extra olive oil. Bake for 12 minutes, or until the the thickest part of the fish flakes easily when tested with a fork and the asparagus is bright green and tender.
  • Step 3
    Heat Gravox Hollandaise Finishing Sauce according to packet instructions. Divide asparagus and fish between serving plates, drizzle with the hollandaise sauce. Serve with steamed new potatoes

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