Roasted Asparagus

"I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Baby Kato photo by Baby Kato
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by schlueterdenise photo by schlueterdenise
Ready In:
25mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • Preheat oven to 425°F.
  • Cut off the woody bottom part of the asparagus spears and discard.
  • With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
  • Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  • Sprinkle with salt.
  • With your hands, roll the asparagus around until they are evenly coated with oil and salt.
  • Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
  • They should be tender when pierced with the tip of a knife.
  • The tips of the spears will get very brown but watch them to prevent burning.
  • They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

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Reviews

  1. Asparagus takes on a whole new significance when you roast it like this. I put the asparagus in a zip bag with the oil and salt and shake, shake, shake, then turn it out onto the baking sheet. This helps it get covered with the oil and not my fingers! I baked it for around 7 minutes for averaged sized stalks and found it to be just perfect. I've passed this recipe on to many friends and family and it's now the only way I eat asparagus. Good for you Taylortwo!
     
  2. Very simple and very nice. Company worthy. When you have a very fresh veggie never muck it up with sauce, this is PERFECT.
     
  3. Fabulous and easy -- how much more could you ask for in a recipe? I have always steamed my asparagus, but this is my new favorite way to eat it. Thanks, TaylorTwo!
     
  4. I love asparagus cooked this way. It is the only way I make it. I find it easier to put the asparagus in a bowl to toss with the oil and then lay out on a sheetpan. Sometime I sprinkle with parmesan as soon as the come out of the oven.
     
  5. Love this recipe, it's simple and flavorful. I usually go a little lighter on the salt, and I coat the asparagus in the oil and salt by tossing it all together in a large ziplock bag. <br/><br/>I've found there's very little difference between peeling the bottoms and simply cutting the bottoms back further. I prefer to just cut off more of the bottom, to save time.
     
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Tweaks

  1. I lay the spears on a sheet of foil on a baking sheet, pour on the oil and salt and roll the spears around. Then I bend down the edge of the foil to cover the tips, pushing the base of the spears so the tips line up under the foil. No burnt tips!
     
  2. sounds good going to try it out
     
  3. Fresh ground black pepper, finely minced garlic and balsamic vinegar.
     
  4. substituted olive oil with sesame it was amazing!
     
  5. I love how simple and delicious this recipe is! Now, the asparagus loved the time it spent with the floor since I dropped it right before I put it in the oven :( but instead of using asparagus I used sweet potato and zucchini slices and it was so good and yummy!
     

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