Try this Tuscan Roasted Asparagus recipe, or contribute your own.
- Carbohydrate 0.429885728204939 g
- Cholesterol 21.728333333923 mg
- Fat 8.13160752364622 g
- Fiber 0.0832982619290146 g
- Protein 0.729555708180998 g
- Saturated Fat 5.13526453777283 g
- Serving Size 1 1 Serving (92g)
- Sodium 79.8835380096635 mg
- Sugar 0.346587466275924 g
- Trans Fat 0.566249252356742 g
- Calories 76 calories
Step-by-step
- Preheat oven to 350 degrees and melt butter in a 13x9 baking dish.
- Place asparagus in bottom of dish with melted butter.
- Sprinkle with onion and celery.
- Arrange tomato slices on top.
- Sprinkle with basil, thyme, pepper and cheese.
- Roast for 30 minutes or until asparagus is fork tender.
Standard steamed green vegetables rely on simple boiling or plain pan-sautéing, whereas this preparation utilizes a hot oven to concentrate vegetable sugars beneath a layer of sliced tomatoes and melting butter. Managing moisture is essential when combining high-water produce like tomatoes with delicate spring spears in a single baking dish. Freezing this specific casserole requires careful handling because thawed tomatoes release significant liquid, turning crisp stalks into a soggy texture.
- Bake the dish at 350 degrees Fahrenheit for approximately 30 minutes, checking for doneness when the spears yield readily to a fork without losing their structural integrity.
- Store unbaked assembled trays in the refrigerator for up to 24 hours by wrapping the 13x9 baking dish tightly in plastic wrap, though fresh assembly yields better results upon roasting.
- Reheat leftovers gently in a 300-degree oven for 10 minutes rather than using a microwave, which overheats the dairy fats and ruins the texture of the parmesan.
- Substitute olive oil at a 1:1 ratio for the butter if accommodating dairy-free guests, keeping in mind that plant-based fats alter the final browning profile of the cheese.
Proper temperature control prevents the finely chopped onions and celery from burning before the asparagus softens completely. Careful monitoring during the final roasting window ensures optimal texture development.
