Baked asparagus
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bright green spears of asparagus are always a highlight of any holiday dinner. The stalks themselves are striking, so they're best served whole. To enhance the juiciness and delicate flavor of asparagus, just three ingredients are enough: high-quality olive oil (just a touch), salt, and black pepper. Thicker asparagus stalks are best for roasting; avoid the thinnest ones. Roast the asparagus until it's slightly softer, but retains its crispness and juiciness. Serve as a side dish with meat dishes or as an appetizer. Simple and delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g asparagus, ends trimmed
- 1 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Snap or trim the dry ends of the asparagus spears and place them on a heavy baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss. Roast until tender, about 15 minutes. Cool slightly and serve warm or at room temperature.
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