Oven Roasted and Steamed Asparagus

Oven Roasted Asparagus
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil.

Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Sprinkle with lemon juice just before serving.

Also, 400 degrees F for 20 minutes
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Steamed Asparagus
1 bunch asparagus spears
1 teaspoon butter
1/4 teaspoon salt
3 cups water


Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.

Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. 

Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

Roasted Asparagus, Mushrooms and Onions

Prep Time: 10 mins
Total Time: 35 mins
Servings: 12


Ingredients
3 lbs asparagus, trimmed
1 lb mushrooms, thickly sliced
1 large red onions, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Directions
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.