Best 12 Baked Asparagus With Red Wine Vinegar Recipes

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

ROASTED ASPARAGUS WITH CAPERS AND LEMON

Steps:

• Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

HEALTHY ROASTED ASPARAGUS

Steps:

• Place the asparagus in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the oil, lemon juice, vinegar and mustard. Pour over asparagus. Sprinkle with Parmesan cheese. Bake, uncovered, at 425° for 12-18 minutes or until tender.

ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE

Steps:

• Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
• Preheat oven to 400 degrees.
• Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
• Pour the vinaigrette over the asparagus and marinade for 15 minutes.
• Lay asparagus in single layer in a stone baking dish.
• Pour remaining vinaigrette over the asparagus.
• Cover and bake for 15 minutes or to desired doneness.
• Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
• Sprinkle with the cheese and the bacon.

ROASTED ASPARAGUS WITH RHUBARB VINEGAR

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, to taste, and roll the stalks around to coat evenly. Transfer the pan to the oven and roast, shaking the pan several times to turn the asparagus, until the tips are browned and crisp, 15 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the rhubarb and cook an additional 2 to 3 minutes. Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes. Strain the mixture through a fine mesh strainer into a small saucepan. Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes.
• To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste.

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE

Steps:

• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
• In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
• Call yourself a superstar!

ASPARAGUS IN WHITE WINE

Steps:

• Wash asparagus and snap off ends.
• Lay spears in shallow pan and cover with salted boiling water to cover.
• Bring to a boil and simmer for 8 minutes.
• Drain and turn into 4 buttered ramekins.
• Melt butter and stir in wine.
• Pour over asparagus.
• Sprinkle with salt and pepper and cheese.
• Bake at 425 degrees for 15 minutes.

ROASTED ASPARAGUS WITH RED ONIONS, BASIL, AND VACHERIN

Steps:

• In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion on a grill or in a hot grill pan and cook until slightly charred, 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.
• Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic. Top the garlic toast with the asparagus and onion, and follow with the cheese. Place the open-faced sandwiches on the grill, cover, and remove when the cheese is just starting to melt. Garnish with the thyme. Cut each sandwich in half and serve.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 400 2.Place asparagus in a shallow large baking dish. Sprinkle with oil, salt, and pepper; toss to coat. 3.Bake in preheated oven until lightly browned, 15 to 20 minutes. 4. Drizzle with vinegar and if desired top with some parmesan cheese just before serving.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
• Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
• Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
• Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.