How To Cook Canned Asparagus In The Oven

Snap Off The Woody Ends From The Asparagus.

Drizzle the olive oil over the spears. Cover and cook until the asparagus begins to steam, shaking the skillet occasionally to prevent burning, about 3 minutes. Coat asparagus evenly with oil and season with salt and pepper.

Preheat Your Oven To 425°F.

In a large mixing bowl, add the trimmed asparagus, sea salt, crushed pepper, grated cheese and minced garlic to coat. This might seem like an overly moderate cooking time, but remember that canned asparagus has been processed with heat beforehand and doesn’t need additional cooking time. Snap woody ends off each asparagus spear, wash and pat dry.

Preheat An Oven To 425 Degrees F.

Add 2 tbs liquid from canned asparagus to flour mixure; To make it, preheat the oven to 400°f and arrange the asparagus on a baking sheet. Arrange the asparagus on a baking sheet in a single row so that each spear can cook evenly.

Another Way To Prevent Overcooking Is To Shock The Asparagus In An Ice Bath.

Preheat oven to 425 degrees. Bring edges of foil together and seal tightly; Bake in 450 degree oven for.

Toss To Coat The Spears, Then Sprinkle 1 ½ Tbs Parmesan.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Roast asparagus in an oiled pan in an oven preheated to 425°f, shaking the pan occasionally to dislodge any sticking spears. Place foil packet on a baking sheet.