Baked Asparagus with Parmesan

Baked Asparagus with Parmesan

Baked Asparagus with olive oil and parmesan cheese. Easy and elegant!

Photography Credit: Elise Bauer

Are you ready for asparagus season? This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Yes.

They’re a perfect side to salmon, scallops, shrimp, or ham and delicious with eggs of any kind—poached, fried, or hard boiled.

Baked Asparagus with Parmesan Recipe

1 Prep the asparagus: Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

2 Toss with olive oil, salt, pepper, Parm: Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the Parmesan.

3 Bake: Bake at 400°F until the cheese begins to brown, about 8-10 minutes.

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Links:

Baked Halibut with Asparagus, Leeks and Dill, from Gluten Free Girl

Miso Ginger Baked Asparagus, from Steamy Kitchen

Baked Asparagus with Balsamic Vinegar, from Two Peas and their Pod

Original article and pictures take www.simplyrecipes.com site

Asparagus Delight

Asparagus Delight

Phase 2 recipe with phase 3 additions

Asparagus and Tomatoes

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 2/3 cup water
• 1/2 cup grated Parmesan cheese (for Phase 3 or Phase 4)
• 10 grape tomatoes, halved

Directions:

Combine the asparagus and water in a 10-inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

Click here for MCT Oil

Click here for Coconut Oil

Original article and pictures take www.miracleskinnydrops.com site

Asparagus and Mushroom Stir-Fry

Asparagus and Mushroom Stir-Fry

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I've got a little news to share before we dive face first into this delicious plate. I finally put The Garden Grazer on Instagram! Woop! Come join and tag me with any recipes you make - I'd LOVE to see what you guys are cooking up! And now back to your regularly scheduled programming... ��

This simple, flavorful dish is a great side for any Asian-inspired meal. You can also turn it into a main course with tofu, tempeh, or other protein of your choice. Of course feel free to change it up using your own favorite stir-fry ingredients. Snow peas, onion, bell pepper, bok choy, broccoli, celery, bean sprouts, etc. are all awesome in this. I used two of my very favorites this time with asparagus and mushroom. The sauce is pretty thin, so if you'd like a thicker sauce add arrowroot, cornstarch, or other thickening agent (like in this Broccoli with Asian Garlic Sauce). Works great either way! The thin sauce works nice when serving with rice because the juices merge everything together. My husband and I both really love this dish. Hope you do too!

Vegan, gluten-free (with tamari)

Serves about 4 as a side

Ingredients

1 lb. asparagus

1 lb. mushrooms

2 Tbsp. sesame oil

{For the sauce}

1/2 cup vegetable broth

2 Tbsp. low-sodium soy sauce or tamari

1 tsp. sesame oil

2 cloves garlic, minced

Optional: 1 Tbsp. cornstarch (for a thicker sauce)

Directions

Make the sauce: add all ingredients to a small bowl and stir to combine. Set aside.

Halve or quarter the mushrooms, and cut the asparagus into 1-2 inch pieces.

In a large skillet or wok over med-high heat, add 2 Tbsp. sesame oil.

When hot, carefully add the mushrooms and cook for about 2 minutes.

Add the asparagus. Stirring often, cook for 3-4 minutes.

Add the sauce and cook for a couple more minutes, or until vegetables reach desired tenderness.

When serving, there will be sauce remaining in the pan that I like to spoon over the veggies (or rice/quinoa if you're using!)

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Other Asian inspiration!

Original article and pictures take www.thegardengrazer.com site