Spring is here and asparagus is on my mind… Asparagus is such a tasty vegetable that gets ruined by too many cooks. It’s low in calories and a great source of fiber, folate and vitamins A, C and K.
My favorite go-to recipe is this Perfect roasted asparagus. Other than keeping an eye on them after 12 minutes of cooking time, it requires no skill at all and comes out perfect every time! A nice crisp top and a perfect stalk you can bite into, slightly caramelized but still firm.
Trimming the asparagus is simple – no peeling required! Just bend the tough end of one stalk and where it snaps naturally is where you want to cut the rest of the stalks.
One pound of asparagus fits easily on a baking sheet such as these: https://amzn.to/2LQhwsm. If you cook more than one pound, you don’t want to overcrowd the sheet, so I suggest you spread it on two sheets. Otherwise the stalks will steam rather than crisp.
The actual cooking time can vary between 12 to 15 minutes, depending on the thickness of your asparagus and on the temperature they were at before you put them in the oven. I always try to bring my vegetables to room temperature before cooking them.
At my house, one pound serves 2 people. We like veggies a lot, what can I say. If you are serving another vegetable along with it, you can probably stretch it to serve 4…
For other roasted vegetable ideas, check out these recipes:
- Heat oven to 425°F.
- Wash asparagus and dry well with a towel.
- Hold one spear of asparagus in your hand, and with your fingers bend the rough end until it snaps off. Where it naturally breaks is where you need to cut the remaining asparagus. Line up the tops of the spears, lay the cut spear next to them and cut the remaining spears to match its length.
- Place in the oven and roast for 12 to 15 minutes, until the stalks begin to shrivel and color lightly. Cook time will vary slightly depending on the thickness of your asparagus.
- Take out of the oven. If you wish, you can add some seasonings at this stage, for example some grated lemon zest, lemon juice, herbs, grated Parmesan… or eat plain!
- Serve immediately.