Prep 5 mins
Cook 15 mins
I've always enjoyed steamed or boiled asparagus - Until I discovered roasted asparagus. I got it from food newtork. It was intended to be a side dish but my family ate most of it while we were waiting for the rest of the meal to finish cooking. In learned some time ago (food Network again) that lage stalks, peeled, offer a much meatier, flavorful vegetable than the skinny ones.
- 1 1⁄2 lbs fresh asparagus spears
- 1 1⁄2 teaspoons olive oil
- salt (to taste)
- ground black pepper (to taste)
- Lay asparagus spears out on a heavy sheet pan. Drizzle olive oil over the spears and sprinkle salt and pepper. Place in a 400 degree oven for fifteen minutes.
Asparagus remains one of my favorite vegetables and frequently featured on my dinner table in a wide variety of preparations using different spices and ingredients. This wonderful dish reminded me that why the star of those recipes remains the asparagus itself. The results here are clean focused and simply divine. Roasting really enhances the stalks giving them a crispness and lifting the natural sweetness and other qualities. Thanks for sharing. Made for *Pick a Chef - Spring 2008*.