How to Roast Asparagus - Roast Asparagus Recipe

How to Roast Asparagus

Ingredients

1 bunch of fresh asparagus (or as much as you need)
Olive oil
Salt and pepper (to taste)
Minced garlic and/or Parmesan cheese (if desired)
Lemon juice or balsamic vinaigrette (if desired)

How to make it

Method 1 Prepping the Greens

1 Preheat the oven to 450°F (230°C).

 While the oven is warming up, you can get to work on the veggies.

2 Wash your asparagus. 

You may want to pick out the thinnest stalks now and save them for a different recipe -- the thinner the stalk, the flimsier they get while roasting. Thicker stalks are best for this cooking method.

3 Trim your asparagus to remove the woody ends of the stalks. 

You can cut off the 1 or 2 inches (2.5 to 5 cm) of the asparagus with a knife or snap off the ends with your fingers. When you snap off the ends, the woody part breaks off, leaving only the part of the tender asparagus spear.

Some people prefer the stalks of asparagus peeled, but others find this step unnecessary. If you're a peeler, peel away.

4 Dry the asparagus if necessary. 

You don't want the asparagus being steamed! Any extra water isn't necessary for roasting -- it's all about dry heat. Pat the asparagus with a paper towel or roll them in a clean dishcloth.

Method 2 Roasting the Asparagus

1 Line a rimmed cookie sheet with aluminum foil. 

If you don't have a cookie sheet, a baking dish will also work. If you use a baking dish, don't worry about using aluminum foil.

Aluminum foil also keeps you from worrying about clean up and lets you concentrate on the impending deliciousness in front of you. Double win.

2 Roll the asparagus spears in olive oil to coat them.

 Use 1 to 2 tbsp. (15 to 30 ml) of extra-virgin olive oil to start. If it's not enough, add more until they each get a thin coating.

Do this in the pan! No point in dirtying another dish. When you drizzle on the olive oil, just roll them around with a fork. Try to get the olive oil evenly disbursed throughout.

3 Arrange the asparagus spears in a single layer on the pan.

 You want them to roast as evenly as possible. If they're bunched on top of each other, they'll cook at different rates.

4 Sprinkle the asparagus spears with salt and pepper, and other seasonings to taste. 

If you have kosher salt and freshly ground black pepper, even better. The fresher your seasonings, the more the taste will come alive.

Minced garlic is also a welcome addition to any roasted asparagus plate. If you like the taste of garlic, add in a few finely chopped cloves.

5 Place the pan of asparagus spears in the preheated oven.

 Cook the spears for 8 to 10 minutes. If you're working with thick spears or a hefty load, you may need more time. Keep an eye on it and issue a taste test at around 10 minutes.

It's best to place the pan of asparagus on the middle rack. The heat circulates most evenly at the center of the oven.

Halfway through the cooking time, turn the asparagus with a fork or by shaking the pan.

Some recipes call for as long as 25 minutes in the oven. It all depends on the width and number of your stalks.

Method 3 Serving the Dish

1 Take them out of the oven.

 Asparagus spears are done when the stalks are pliable, but not completely soft. Place the roasted asparagus spears on a serving platter.

2 Add garnishes.

 Sprinkle the roasted asparagus spears with finely grated Parmesan cheese or toss them with lemon juice if desired. Place lemon slices on top for presentation, if available.

Another tasty alternative is balsamic vinaigrette. If you haven't tried it, experiment. It gives it a subtly tangy flavor.

3 Serve roasted asparagus spears warm or at room temperature.

 The beauty of this veggie is that it's good cold, too! Save the leftovers for tomorrow and snack on 'em straight outta the fridge.

Store the asparagus in an airtight container. They'll keep for a day or two. Combine them with other recipes, too -- asparagus matches well with a number of flavors.