By taylortwo on January 12, 2003
Photo by CandyTX
Photo by CandyTX
"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."
Serving Size: 1 (119 g)
Servings Per Recipe: 4
"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!"
"Very simple and very nice. Company worthy. When you have a very fresh veggie never muck it up with sauce, this is PERFECT."
"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!"
"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."
"I love asparagus done like this -- so simple, yet so good. I served it placed on top of a stir fry of prawns and red peppers."
"Very tasty. I loved the slight nutty flavor that was added by roasting the asparagus. After trying this recipe, DH and DS both agreed that they preferred roasted asparagus over steamed asparagus."
"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.
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."
"I love asparagus and have eaten it many different ways. This particular recipe jumps right to the top of my favorite asparagus recipes. Very simple recipe, huge flavor. The asparagus was slightly crispy and full of flavor from the olive oil. A keeper."
"I have NEVER liked asparagus before trying this recipe! Aside from being delicious, it is quick and easy - an unbeatable combination - especially to a 9 to 5 working woman! Congratulations on a totally winning recipe and thanks for sharing!"
"Hi taylortwo; Besides EXCELLENT it was superb. I added 2 garlic cloves (minced) and used half olive oil and half butter. Sprinkled with Padano cheese after roasting in oven. Roasted for 10 minutes, and WOW, so delicious. Served with Penne Pasta and Ragu Bolognese Sauce. This is a big keeper. Will be making another batch tonight. Thanks for sharing. "Uncle Bill""
"Great recipe, TT. I mixed the olive oil with garlic salt and "bruxhed" it each individual piece. It was so quick and tasted fabulous. We also used balsamic vinegar for dipping. Thanks for posting!!!"
"This is wonderful. I toss a tablespoon of fresh rosemary with the oiled asparagus before cooking it, and the results are fabulous. A true springtime delight."
"My favorite-after makiing this several times for family and guests alike with only compliments I decided to go a little further and add a sprinkle of garlic powder (not salt) and roast some sesame seeds to which I added just before serving."
"Another great way to make asparagus! But be careful with the salt. I spilled it and couldn't do much about it except drink plenty of water to wash it down! Thanks for posting this, I will use it forever!"
"DELIGHTFUL! Prepared JUST as directed, and the results were fabulous. First time my DH has 'raved' over asparagus! This is a keeper! Thanks SO much for a PERFECT (and LOW-CARB) veggie recipe! Mmmmmm! "
"Very good! I used a ziplock bag to avoid the mess. I took the time to peel after cutting (usually w/asparagus I only break the ends where they naturally want to snap) and felt it was worth the extra effort. Thanks TT!"
"Best roasted asparagus I've ever had. Proportions of ingredients are perfect and timing is right on. Didn't change a thing."
"EXCELLENT! I didn't change one thing, glad I didn't! The asparagus had a nutty taste, and a crunchy texture. I had leftovers, and sent with DH's brown bag, adding only a sprinkle of balsamic. He declared it wonderful on the second day too. Thanks for sharing this wonderful recipe."
"I rarely eat asparagus but decided to buy some. This recipe is definitely a winner and tastes quite different to the usual ways of preparation. My toddler also loved it and ate it up with no protests whatsoever. The slightly nutty taste definitely appeals."
"really nutty and delicious. I have made this recipe twice and the second time, i sliced the asparagus into 2 inch pieces. I thought it made it even better. A definite keeper!"