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Roasted Asparagus:
Let’s face it, asparagus is one vegetable that has always been under appreciated, even though it has been around for over 2,000 years. It was brought to the U.S. by European settlers around 1655 and Americans began cultivating it shortly after. Now most of this crop is grown in the U.S. When you think of vegetables, asparagus is not the first veggie that comes to mind. It is just not everyone’s favorite vegetable and it was not mine until I acquired a taste for it a few years ago. Those who do like it enjoy it most in spring when it is in season, mostly from late April to June. This veggie is actually quite versatile, it can be boiled, steamed, grilled, and roasted just to name a few. Remember that for this recipe you should use asparagus with a thicker stem. This is because the thinner stems can dry up very quickly with the high heat and quickly become over cooked. Try experimenting with asparagus and you may really like it. Go ahead, give it a try. Now, let’s cook!
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1. Preheat your oven to 400°F (205°C). Rinse the asparagus spears. Break off the ends of the stem by bending the asparagus near the base, it should snap in the right place.
2. Line a roasting pan with foil or parchment paper, this will make the clean-up process much easier. Arrange the asparagus spears in a single layer on the lined roasting pan.
3. Drizzle asparagus with olive oil and rub the spears all over with the olive oil to coat evenly. Sprinkle with salt, pepper (optional), and minced garlic, and rub over the asparagus spears to evenly distribute. If you want, you can add Parmesan cheese at this point before placing it in the oven.
4. Roast in oven at 400°F (205°C) for about 10 minutes, more or less, depending on how thick the spears are. It will be done when the asparagus are just lightly browned and tender when you pierce them with a fork. Turn off oven and place pan on cooling rack.
Optional: Before serving you can drizzle with fresh lemon juice or balsamic vinegar, and if you want, an extra sprinkle of grated Parmesan cheese.
Let’s face it, asparagus is one vegetable that has always been under appreciated, even though it has been around for over 2,000 years. It was brought to the U.S. by European settlers around 1655 and Americans began cultivating it shortly after. Now most of this crop is grown in the U.S. When you think of vegetables, asparagus is not the first veggie that comes to mind. It is just not everyone’s favorite vegetable and it was not mine until I acquired a taste for it a few years ago. Those who do like it enjoy it most in spring when it is in season, mostly from late April to June. This veggie is actually quite versatile, it can be boiled, steamed, grilled, and roasted just to name a few. Remember that for this recipe you should use asparagus with a thicker stem. This is because the thinner stems can dry up very quickly with the high heat and quickly become over cooked. Try experimenting with asparagus and you may really like it. Go ahead, give it a try. Now, let’s cook!
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1-pound asparagus spears (thicker ones are best)
- 1-2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Grated Parmesan cheese
- Dash of black pepper (to your taste)
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
- Extra grated Parmesan cheese (to sprinkle when done)
1. Preheat your oven to 400°F (205°C). Rinse the asparagus spears. Break off the ends of the stem by bending the asparagus near the base, it should snap in the right place.
2. Line a roasting pan with foil or parchment paper, this will make the clean-up process much easier. Arrange the asparagus spears in a single layer on the lined roasting pan.
3. Drizzle asparagus with olive oil and rub the spears all over with the olive oil to coat evenly. Sprinkle with salt, pepper (optional), and minced garlic, and rub over the asparagus spears to evenly distribute. If you want, you can add Parmesan cheese at this point before placing it in the oven.
4. Roast in oven at 400°F (205°C) for about 10 minutes, more or less, depending on how thick the spears are. It will be done when the asparagus are just lightly browned and tender when you pierce them with a fork. Turn off oven and place pan on cooling rack.
Optional: Before serving you can drizzle with fresh lemon juice or balsamic vinegar, and if you want, an extra sprinkle of grated Parmesan cheese.