Community Pick
Roasted Asparagus
photo by Izy Hossack
- Ready In:
- 25mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 1 lb asparagus
- 1 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
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
-
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!
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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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RECIPE SUBMITTED BY
taylortwo
United States