I didn’t used to be a fan of asparagus, mainly because it was green. But after a few failed attempts (cooked it too long and it was wimpy, or not long enough and it tasted like tree bark), I’ve finally managed to figure out how to make perfectly roasted asparagus.
Choosing & Storing Asparagus
When buying fresh asparagus, look for spears that are firm (not bendable), and have a nice green color. The tips can be dark green or even slightly purple, but pass if they’re yellowish as they’re past their prime.
Be sure to buy it no farther out than a day or two before you’ll be cooking it, as it’s only good for 2-3 days. To store, stand upright in the refrigerator, in a glass with 1″ of water, and slip a storage bag over the top.
Perfectly Roasted Asparagus Recipe
- 1 bunch fresh asparagus
- 2 Tbs olive oil
- Salt and Pepper to taste
- Optional toppings for added flavor: Parmesan cheese, minced garlic or lemon juice
Directions:
Preheat oven to 425°. Rinse asparagus spears and snap off the bottom 1″ or so, then lay in a casserole dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat all spears.
Roast in oven 12-15 minutes; serve warm.
Try pairing asparagus with a lemony Flounder Piccata for an impressive meal!
- 1 bunch fresh asparagus
- 2 Tbs olive oil
- Salt and Pepper to taste
- Optional toppings for added flavor: Parmesan cheese, minced garlic or lemon juice
- Preheat oven to 425°.
- Rinse asparagus spears and snap off the bottom 1" or so, then lay in a casserole dish.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat all spears.
- Roast in oven 12-15 minutes; serve warm.
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