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Sadly asparagus season is almost over, so I wanted to make sure to post my family’s favorite way to enjoy it, and that is roasting it. Roasted asparagus is so tasty and it’s a perfect healthy side to any spring meal. We have been eating so much asparagus these past few months that if you look closely at the photos below you will see that its everywhere in our household. I kinda think my kids are glad that the season is coming to a close.
Have you ever roasted asparagus before? If you haven’t, you have to try it. It has converted me and many of my friends from asparagus haters to asparagus lovers! It’s so easy to prepare. All you do is rinse it, throw on some olive oil and salt, and bake for 7 minutes. I mean, how easy is that?
Here’s a great tip for keeping asparagus fresh. Fill a tall glass container with about 2 inches of cold water. Take each asparagus stalk and cut off at least half an inch from the bottom. Put the stalks into the glass container and set it in your refrigerator. Make sure to replace the water if you are keeping the spears for more than a few days as it will get cloudy.
roasted asparagus:
- 1 bunch of asparagus
- extra-virgin olive oil
- sea or kosher salt
Preheat oven to 400 degrees. Rinse the asparagus and break off and discard the tough ends.
Lay the asparagus spears out in a single layer on a rimmed baking sheet. Drizzle a bit of olive oil over the spears as well as a pinch of sea or kosher salt. Toss the asparagus with the salt and olive oil until they are all are evenly distributed.
Place baking sheet in the oven on the middle or second rack from the bottom and cook for approximately 7-10 minutes, depending on how thick your asparagus spears are. Roast until lightly browned and tender when pierced with a fork.
Make sure to toss them a bit halfway through.
I usually pull them out at exactly 7 minutes and they are perfect every time!
Make sure to toss them a bit halfway through.
I usually pull them out at exactly 7 minutes and they are perfect every time!
Asparagus is a delicious vegetable that pairs with just about anything.
Here are some meals we have been pairing it with below.
salmon with almond-lime yogurt sauce
roasted red pepper and arugula whole-wheat pizza
Anyway, I hope you have a chance to roast up some asparagus before the season is over.
Here are some meals we have been pairing it with below.
salmon with almond-lime yogurt sauce
roasted red pepper and arugula whole-wheat pizza
Anyway, I hope you have a chance to roast up some asparagus before the season is over.
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Zoe May 21, 2012 at 5:50 am
I always cook asparagus by boiling but never roast them before. These are great tips! And will keep them in my mind if I’m roasting them
Em (Wine and Butter) May 21, 2012 at 3:36 pm
Yuuuum!! I always just sort of lightly fry mine but I bet roasting is a million times better. Im also desperate to try braising, before the season is over!
Inside a British Mum's Kitchen May 21, 2012 at 9:30 pm
Oh these dishes look SO good – I LOVE asparagus and have roasting is a wonderful way to serve it. Great to have specific instrutions!
Mary x
Averie @ Averie Cooks May 22, 2012 at 9:11 am
perfect asparagus and wow, your pics are just so gorgeous and tack sharp crystal clear..love them!