Roasted Asparagus – Basic Recipe
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Young spring asparagus is a great ingredient for a healthy and delicious dinner. To roast, all you need is olive oil, salt, and black pepper. You can roast it until the spears are tender or crispy—it's all up to you. Serve it with any meat or poultry dish as a quick, vitamin-packed side dish. Below are some tips on choosing asparagus, cleaning it, and serving options.
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Recipe:
- 2 bunches of asparagus, washed
- 1 - 2 tbsp. l. olive oil
- Coarse salt and coarsely ground black pepper
Preheat oven to 200°C.
Place the asparagus in a large zip-lock plastic bag. Drizzle the asparagus with half the olive oil, seal the bag, and shake to coat evenly. Add more olive oil if needed. Arrange the asparagus in a single layer on a baking sheet and season with salt and pepper. Bake until tender or crisp-tender, depending on your preference, about 12-20 minutes.
Tip 1
Toss the asparagus with olive oil, salt, and black pepper as directed above and refrigerate until ready to roast. Get into the habit of spending 5 to 15 minutes a day preparing dinner, and you'll avoid eating out. Healthy, home-cooked meals will help you manage your weight.
Tip 2
Don't forget to snap off the tough ends of the stalks. Take the asparagus stalk in your hand and simply snap off the end. Mother Nature has ensured that asparagus snaps at just the right point. Set the ends aside for vegetable broth.
Tip 3
Serve a vegetable side dish with oven-baked fish, such as salmon, and dinner is ready. Roast some extra asparagus to add to a frittata, polenta, or pasta later. You can also make an asparagus pie.
For a more sophisticated side dish, toss roasted asparagus with fresh lemon, arrange on a plate, and garnish with Parmesan shavings.
- Recipe Asparagus Frittatas
- Recipe Pasta carbonara with asparagus
- Recipe Asparagus pie
Tip 4
Asparagus begins to lose its sweetness as soon as it's cut, so look for the freshest spears. The skin should be smooth and bright green, with firm heads.
Recipes with similar ingredients: asparagus
Author of the recipe - Kathleen Daelemans is a food writer.
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