Asparagus in the oven
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Asparagus is almost indispensable on any holiday table, and it's also a perfect side dish for Easter, pairing it with a meaty main course. Oven-roasted asparagus is more delicious than steamed and less harmful than pan-fried. The spears are tossed with olive oil, salted, and baked for a few minutes, resulting in a light golden brown crust while retaining all their nutritional value and flavor.
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:
- 2 bunches of medium asparagus
- 2 tbsp. l. olive oil
- 0.5 tsp salt
- Grated or shaved Parmesan, optional
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Trim the tough ends of the asparagus to about 4 cm. Lightly peel the remaining spears (or leave them on, depending on your preference). Arrange the spears in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat completely.
- Roast the asparagus in the oven until tender and lightly browned, about 8-10 minutes, shaking the baking sheet well halfway through to turn the spears. Transfer the roasted asparagus to a serving platter and sprinkle with Parmesan cheese. Serve warm or at room temperature.
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