This Roasted Asparagus is a simple but delicious way to season and roast asparagus. Giving it just enough seasoning and a lovely presentation.
Growing up the vegetables on my plate were often soggy, and flavorless. My father seemed to think that boiling vegetables was the way to go. For whatever reason, the man wouldn’t add butter to the pot let alone a dash of salt. Just boiled or steamed veggies on the dinner table every night.
He would plop the sauce pot down on the table in front of our waiting eyes. Filled with whatever overcooked vegetable he could find in the fridge. Demanding we ate every last one on our plates before being excused. I glared at that pot many times.
There were countless nights of me refusing to touch what was in there. Sitting at the dinner table until bedtime often. With only my soggy plate of untouched veggies to keep me company. I remember my sisters passing by to get their desserts from the kitchen. Remarking “just eat them”. Still, I wouldn’t budge. Instead, I figured, I’d wait him out. Bedtime would have to come at some point. Those veggies would be placed in the trash. Where in my opinion, they belonged.
Now I don’t want to put all the blame on my father. I wasn’t the easiest kid to feed. I cried when I found chunks of garlic pieces in my mother’s rice for goodness sakes. Yes, I was that kid. I am not sure what came over me in those days. I am only so pleased to say my daughter didn’t inherit my pickiness in foods. That child will eat whatever I put in front of her.
Yet I have realized. Roasting is the way to go.
Although I will say, an overcooked boiled vegetable is not something most of us enjoy. There are far better ways to make vegetables. Roasting them is one of my favorite ways. Roasting brings out the flavors of the vegetable being cooked. It enhances them in a way that provides a much more pleasing texture.
What I Love About This Roasted Asparagus
Foods made in their most basic form seem to be fresher, lighter, and most delicious. Having just the right amount of sea salt and cracked black pepper. Drizzled with a touch of olive oil and roasted to perfection. What could be a simpler side dish for a gathering or weeknight dinner at home? Topped off with a dash of parmesan cheese or even Romano cheese if that’s your preference. There you have a simple, easy to throw together, and yet impressive side dish.
There are several ways to enjoy this Roasted Asparagus although serving it as a side dish is just as good as any. Make sure to see below under Other Ways to Enjoy Asparagus for other ways to serve.
With us heading straight into the gardening season. Here are a couple of other veggie dishes for you to try this summer. One is Roasted Sweet Corn with Basil and the other is Creamed Spinach with Garlic.
What You’ll Need To Make Roasted Asparagus
20 asparagus spears about (1.5 lb)
2 – 3 tbsp olive oil
2 tbsp freshly grated parmesan
cracked black pepper
Heat your oven to 400℉.
Take the asparagus and trim off about an inch or half an inch of their woody stems. See below for tips on properly trimming asparagus. Rinse and pat dry.
Lay them out on a baking sheet. Generously drizzle over the olive oil.
Take your hands and mix it a bit to make sure that the olive oil has fully coated all the stems. Salt and pepper evenly.
Pop them into the oven for approximately 15 minutes. Take them out, transfer them to a platter and garnish generously with grated parmesan cheese.
How To Properly Cut Asparagus
To properly prepare asparagus you will want to make sure to cut off the woody stems. You can easily find them by running your fingers down the stalk and snapping off the bottoms. If using a knife, you will look for the lighter portion of the stalk. Cut those off with a sharp knife making sure that only the green is left on your stalk.
How to Properly Select Asparagus
It seems easy enough to select asparagus. However, there are some key things to look out for. Look for stalks that are firm to the touch. Ones that are able to stand up straight and have a smooth texture. The tips of the stalks of asparagus should not be soft to the touch or split at the ends. Instead, they should be closed and compact.
Cooking Notes for Roasted Asparagus
- To know your asparagus is ready the stalks will begin to shrivel slightly and have a slightly darker color. This usually happens right around the 15-minute point. Ovens all work differently so if your asparagus is not quite there be sure to leave it in for a few extra minutes.
- Use good olive oil.
- You can sprinkle Romano or fresh Parmesan. Either cheese works perfectly as a finishing touch.
- Line the baking sheet with parchment paper for easy clean-up.
Other Ways To Enjoy Asparagus
- A traditional way of eating your asparagus is by making a hollandaise sauce to pour over them.
- Dipping the stalks in boiled egg yolk for breakfast. Soft boil eggs to serve alongside the asparagus stalks. I suggest not adding the parmesan cheese garnish when serving the asparagus this way.
- Creating a quiche out of the leftover roasted asparagus. By cutting them up into bite-size pieces and adding them to the egg batter.
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- 20 asparagus stems about (1.5 lb)
- 2-3 tbsp olive oil
- 2 to 3 tbsp grated parm
- salt and pepper
- Heat the oven 400℉
- Rinse the spears, pat them dry
- Trim about a half inch to 1 inch off the woody stems
- Lay them out on a baking sheet
- Generously drizzle the olive oil and take your hands to mix it around making sure to coat all the stems evenly
- Salt and pepper
- Bake for approximately 15 minutes
- Transfer to an awaiting platter and generously garnish with the parmesan
You May Need:
A baking sheet
Amount Per Serving: Calories: 182Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 176mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
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