Roasted Asparagus
Posted by admin on
This roasted asparagus is easy and quick and made by tossing asparagus with oil and salt in a pan and briefly roasting in the oven. A healthy side dish that turns out perfectly every time.
Adapted from Eva Longoria | Eva’s Kitchen | Clarkson Potter, 2011
Know when you steam asparagus a little too long and the spears end up mushy and slimy? Actually, we don’t know what that’s like. At least, not since we started using this roasted asparagus recipe. The foolproof technique and perfect timing intensifies, rather than dilutes, that inimitable grassy asparagus taste and leaves the texture of the stalks about as far from slimy as imaginable. Oh, and if you’re thinking an actual recipe for roast asparagus isn’t really necessary and that you’re too accomplished a home cook to need to be told how to do something so basic, think again. This reliable recipe may convince you otherwise by turning out perfect asparagus, time after time.–Renee Schettler
Roasted Asparagus
Ingredients
- 2 bunches (2 lbs) asparagus ends trimmed*
- 1 tablespoon olive oil
- Kosher salt to taste
Directions
- Position an oven rack about 6 inches from the broiler and preheat the oven to 350°F (176°C).
- Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
- Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you're roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you're stuck with whoppingly thick spears, let 'em go for at least 12 minutes, maybe more.)
- Leave the asparagus in the oven and turn the broiler to high. Broil until the asparagus is lightly browned in spots, 3 to 4 minutes. Watch it carefully so the asparagus doesn’t burn. Serve immediately.
Notes
*What is the best way to trim asparagus?
There is the tried and true method for those slender spears—the bend and snap. If this is the way that you choose to go, we're not going to argue. Look, some of us still do that and feel great about it so we're not going to throw any shade your way. However...have you ever thought that maybe that way is a little inefficient? If you take a look at your stalks, you can see where the rough part starts (where the stem starts to fade to white) and just chop that off, all at once. The bend and snap takes longer and you might find that you're wasting some of the spring deliciousness you've been waiting for.Show Nutrition
Originally published April 10, 2012