Roasted Asparagus is a quick, easy side. To keep asparagus fresh after purchasing, trim a half-inch from the stems and arrange in a glass filled with an inch of water. Refrigerate until ready to use. Think of it as a green bouquet for your refrigerator!
Roasted Asparagus Recipe
|WHAT YOU NEED||WHAT TO DO||WHY|
|Center an oven rack; preheat to 400°F Convection (verify with an oven thermometer). Meanwhile…||Internal oven thermostats are often improperly calibrated.|
||Trim off fibrous ends of asparagus (the lower 1-2 inches). Rinse under cool running water, dry with a paper towel; add to a half sheet pan.||The fibrous part is quite unpalatable.|
||Drizzle/distribute evenly over spears. Roll back and forth with your fingertips until every inch is coated, giving special attention to the tips. Roast just until fork tender (~9 minutes).||Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin.|
||Drizzle over asparagus.||Finishing with extra-virgin olive oil adds a fresh layer of flavor.|