Asparagus is just one more vegetable I love to cook by roasting. Most people serve asparagus either boiled or steamed, but I think it takes on a whole new fresh flavor when roasted or grilled.
When you’re buying asparagus in a store or farmers market, make sure it is firm and the tops are tight. Many chefs say you need to peel and remove the skins from the stalk end of the asparagus. I don’t usually peel the asparagus, except if the stalks are more then 3/4 inch in diameter.
Also, as an option, you may want to squeeze some fresh lemon juice over the cooked asparagus…..although I prefer it “naked.”
Making asparagus this way is so easy and delicious. It only requires a few ingredients. I truly believe, once you try this method, you’ll never go back boiling or steaming asparagus again. It’s my favorite side dish to serve with a nice grilled steak.
Original post date: 7-11-2016
Roasted Asparagus
Print recipe| Serves | 2 - 3 |
Ingredients
- 1 Pound Asparagus
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Directions
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Remove and discard the woody base of the stalk, cut about 1 1/2 inches off of the base. Wash asparagus and set aside to dry. Meanwhile preheat oven to 425 degrees. |  |
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Once asparagus is dry, lightly coat with olive oil and sprinkle with salt and black pepper. |  |
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Place asparagus on a baking sheet lined with parchment paper and roast in preheated 425 degree oven for 7 minutes. |  |
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After 7 minutes, remove baking sheet from oven and turn asparagus over. Return to oven for an additional 7 minutes. |  |
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Remove the baking sheet from oven. Check to see if the asparagus is done by sliding a fork into the stalk. Asparagus should be tender but not limp and mushy. |  |
Love asparagus this way. This is the way I cook my asparagus. I learned it from my sister-in-law, who roasts it most of the time. She also sprinkles a little finely grated Parmesan or Asagio cheese on the asparagus.
Great idea about the cheese, I will have to try that.