Best Roasted Asparagus With Onions Recipes

PERFECT ROASTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
• Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
• Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
• Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
• Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

PAN-FRIED ASPARAGUS WITH ONIONS

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

ROASTED ASPARAGUS WITH ONIONS

Steps:

• Arrange asparagus and onion separately on 2 baling sheets coated with cooking spray.
• Bake at 400 degrees F. 12-15 minutes for the asparagus and 15-18 minutes for the onion until lightly browned, stirring twice.
• Combine the vinegar and remaining ingredients in a small jar and shake vigorously.
• Arrange asparagus and onions on a platter.
• Pour mixture over and serve at room temperature.

PORK TOP LOIN ROAST WITH ASPARAGUS, SPRING ONION AND BUTTER LETTUCE

Steps:

• In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
• In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
• Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• 1. Heat oven to 425ºF.
• 2. Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• 3. Gently toss all ingredients in a large bowl until vegetables are coated with oil. Spread evenly on baking sheets.
• 4. Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• 5. If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.