ROASTED ASPARAGUS

Roasted Asparagus

To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.

Think of it as a green bouquet for your refrigerator!

  • ROASTED ASPARAGUS
  • Servings: 4-6
  • Time: 0hr 15mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
Position an oven rack just below center; preheat to 400°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold, or preheat slowly.
1 pound asparagus spears Meanwhile, trim asparagus of fibrous ends (the lower 1-2 inches). Rinse under cool running water, dry with a paper towel; spread on a half sheet pan. The fibrous part is quite unpalatable.
1 tablespoon olive oil
1/2 teaspoon roughly ground black pepper
1/4 teaspoon fine sea salt
Drizzle/distribute evenly over spears. Roll back and forth with your fingertips until every inch is coated, especially the tips. Roast just until fork tender (8-10 minutes). Regular (inexpensive) olive oil is used here because the subtle flavors of extra-virgin are lost upon heating.
1-2 teaspoons extra-virgin olive oil Drizzle over asparagus. Serve hot or at room temperature. Finishing with extra-virgin adds a fresh, nutty flavor.

Favorite Gear: Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet

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