Best 13 Asparagus With Parmesan Butter Recipes

CRISPY GARLIC PARMESAN ASPARAGUS

Steps:

• Preheat the oven to 400°F (205°C). Lightly grease a baking tray or sheet with non stick cooking oil spray.
• Place the trimmed asparagus in a bowl. Add the rest of the ingredients and use your hands to evenly coat onto the asparagus.
• Transfer the asparagus and breadcrumb mixture onto prepared baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus are just tender.
• Broil/grill for 2-3 minutes until breadcrumbs are golden browned and asparagus has reached desired doneness.
• Serve warm.

ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN

Steps:

• Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
• Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
• Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
• Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
• Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

ASPARAGUS WITH BASIL-PARMESAN BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
• Arrange asparagus on broilerproof platter. Preheat broiler.
• Beat butter in medium bowl until fluffy.
• Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
• Drop butter mixture by teaspoonfuls over asparagus.
• Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

ASPARAGUS WITH PARMESAN BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter.Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
• Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

ASPARAGUS PARMESAN

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

ASPARAGUS WITH PARMESAN CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

ASPARAGUS WITH GARLIC BUTTER AND PARMESAN CHEESE

Steps:

• Bring a pan of water to the boil, drop the asparagus in and cook for about 2 minutes or until just, just tender crisp. Plunge into iced water to stop them cooking, then drain.
• Melt the butter in a large frying pan over medium heat, add the garlic and cook for a minute until fragrant.
• Season with salt and pepper, the add the asparagus to the pan, tossing and turning gently in the butter until hot.
• Divide amongst 4 plates, then sprinkle each serve with the cheese.
• We liked crusty bread to mop up the rest of the garlic butter, but it's up to you!

GARLIC PARMESAN ASPARAGUS

Steps:

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER

Steps:

• Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
• Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
• Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.

GLAZED COOKED AND RAW ASPARAGUS WITH BUTTER AND PARMESAN

Steps:

• To cook the asparagus: Using kitchen string, tie the asparagus spears together in bunches of five. Bring a large pot of water, with the salt, to a rapid boil. Plunge in the asparagus bunches and cook until the tip of a knife can pierce a stalk without resistance, about 4 minutes. Remove the asparagus and pat the bunches dry, then carefully untie the strings.
• Melt 3 tablespoons of butter in each of two large skillets over medium heat (if you have just one large frying pan, cook in two batches). When the butter is white and bubbly, lay the asparagus in the pans in a single layer. Roll the stalks around so that each gets well covered with butter and cook for 2 minutes or so, until they take on a shiny, "gilded" look. Sprinkle on the Parmesan and remove from the heat.
• To finish the dish: Divide the asparagus among four warmed serving dishes, then scatter the chopped asparagus tips over the cooked asparagus. Sprinkle a pinch of freshly ground pepper over each serving, then drizzle 1 teaspoon of chilled olive oil in a thin filament around the edge of each plate. Serve immediately.
• Variations: Instead of drizzling olive oil onto the serving plates, substitute a thin filament of highly reduced pan drippings from a roast, punctuated around each plate by 6 tiny Niçoise olives. Or garnish each plate with 4 fresh morel mushrooms that have been sautéed in butter with minced shallots.