Easy Oven Roasted Asparagus Maven Cookery
Preheat the oven to 425 degrees. Rinse the asparagus spears, then trim off the woody ends of the asparagus. Place them in a strainer to allow any excess water to drain off. Add the sea salt, garlic powder, and black pepper to a small bowl. Mix the seasoning together to combine fully.
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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.
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Preparing the Asparagus. To begin, preheat your convection oven to 425°F. While the oven is preheating, wash the asparagus thoroughly under cold water to remove any dirt or residue. Next, trim off the woody ends of the asparagus spears by holding each end and bending until it naturally snaps. This will ensure that you are left with the most.
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OFF. Preheat oven to 400° convection or 425° conventional—clean and trim 1 pound of asparagus. Combine 3 tablespoons olive oil, 2-4 cloves crushed garlic, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Place asparagus on a baking pan. Coat with the oil mixture. Clean hands are allowed.
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Preheat the oven to 425 degrees F (220 degrees C). Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange asparagus in a single layer in a baking dish. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
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1. Preheat the toaster oven to 425°F on the Bake setting with the rack in position B or C. 2. Wash and thoroughly dry asparagus and trim the rough ends. 3. Line the baking pan with aluminum foil. Put asparagus on the prepared pan and toss with the olive oil, salt and pepper. 4.
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Found another great use for my portable Convection Oven. This one was a gift a few years ago and I didn't know what it was. I love this thing. I keep finding.
Best Roasted Asparagus Recipe How to Make OvenRoasted Asparagus
Preheat the oven to 400. Trim the hard ends from the asparagus and discard. Place the asparagus on a large sheet pan and drizzle with olive oil. Using clean hands, toss the asparagus to coat with the oil. Sprinkle with salt. Bake for 10 minutes, shaking the pan half way thru to rotate the asparagus.
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Trim the asparagus. Carefully bend the end of asparagus, and let the woody ends naturally detach. Season the asparagus. Coat the trimmed asparagus with olive oil, salt, and pepper. Roast the asparagus. Roast it at 425°F and preheat oven for 10 to 15 minutes. Finish with fresh lemon juice and zest if you like.
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Show Images. Heat the oven to 425°F. Snap or cut off the woody ends of 1 pound of asparagus and discard. Spread the asparagus in a single layer on a baking sheet and drizzle lightly with olive oil. Toss the asparagus to evenly coat with oil. Sprinkle generously with salt and pepper. Roast on the top rack of the oven.
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Instructions. Heat your oven to 425ºF, convection roast if you have it. To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar. Drizzle with the olive oil. Season with salt and pepper to taste.
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Line up the asparagus on your chopping board and see where the rough part starts (often where the stem starts to fade to white). Use a sharp knife to chop the rough end off off all the spears at once (or work in sections if you're working with a lot of asparagus). Once trimmed, the asparagus is ready to cook.
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Take out 10 slices of classic cut bacon and cut each one lengthwise using kitchen shears. Wrap the asparagus with bacon. Then begin wrapping each spear with the cut bacon as tightly as possible, overlapping slightly. Prep the baking sheet. Now line a baking sheet with foil and place a wire rack on top.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil, if desired. Arrange asparagus in a single layer on the baking sheet, all parallel. Drizzle the asparagus with olive oil. Sprinkle with sea salt, black pepper and garlic powder, if using.
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Heat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly. Step 2.
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Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus generously with salt and pepper. Place in the oven. Roast the asparagus for 12-15 minutes.
