Roasted Asparagus is a quick, easy side. To keep raw 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!
|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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