Baked asparagus in the oven
Votes: 134
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Ina Garten doesn't mask the natural flavor of this vegetable with various aromatic additives. Anyone can cook delicious asparagus according to her recipe; all you need is olive oil and a few seasonings.
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:
- 900 g fresh asparagus
- Good quality olive oil
- Coarse salt, plus a little extra for sprinkling
- Freshly ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Snap off the tough ends of the asparagus and trim the tough ends. Place the spears on a baking sheet, drizzle with olive oil, and toss to coat completely. Arrange the spears in a single layer and sprinkle generously with salt and pepper.
Bake for 25 minutes, until asparagus is tender and slightly crisp.
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