Perfect Roasted Asparagus

 

One of my favorite tastes of this time of year is fresh asparagus!  I almost can't get enough of it.  Its so crisp and delicious, especially when it is cooked properly to just crispy tender.

My most popular way of cooking it is roasting it.  No need to feel intimidated by that method either. It is such a simple way to cook it and if you follow my timings it comes out perfect each and every time.  

Once you try roasted asparagus, you will never want to eat it any other way!

  

Asparagus is one of those vegetables that is very easy to keep fresh as well.   The new advice on that is to treat it like a bunch of flowers.

And by that I mean, to trim the ends slightly and then pop it into a tall glass or tub with just a bit of water in the bottom. Cover the top loosely with a plastic bag and then pop it into the refrigerator to keep chilled. 

Change the water daily, and your asparagus should keep fresh for a lot longer.

This method also works for fresh herbs. There is nothing worse than spending your hard earned cash on produce only to have it go manky in the fridge!

 

Having said that, not all of the asparagus is edible. There is a tough woody end on each stalk that will need to be removed.  This is very easily done.  

Simply bend your stalks of asparagus near the base. The point at which is snaps off easily should get rid of that tough woody base. Simply discard those bits.

When you are ready to cook your asparagus you will want to wash any grit or sand from it under cold running water.  Nobody wants a mouth full of sand.  Pat dry with some paper towelling.

Another thing I often do (although I did not today) is to trim off the points along the stems of the asparagus. These can often be somewhat bitter.  You can also pare the stems with a vegetable peeler if you like.

Unless the asparagus is especially woody or large, this is not really necessary in my opinion.

 

WHAT YOU NEED TO MAKE PERFECT ROASTED ASPARAGUS

Very few ingredients, the top one being fresh asparagus! 

• 1 bunch of fresh asparagus
• 1 tsp light olive oil
• sea salt flakes and freshly ground black pepper

 

At its very basic, this method of preparing asparagus is incredibly delicious, but there are some ways that you can easily amp up the deliciousness.  Simply by adding a few finishing touches.

Finishing options: (You choose)

• freshly grated Parmesan cheese
• toasted flaked almonds
• lemon wedges for squeezing
• chopped fresh parsley
• white balsamic vinegar

 

Today I chose to sprinkle on some freshy grated Parmesan cheese and scatter a few toasted flaked almonds on top.

The lemon wedges are served on the side so that people can dress the asparagus themselves. Lemon juice can discolor green vegetables so that they are not as visually appealing. Not a problem when you go to eat it, but when you are taking photographs, not so desirable!

 

HOW TO COOK PERFECT ROASTED ASPARAGUS

If you follow my directions and timings you can be assured of perfectly cooked, crispy tender and flavor filled asparagus each and every time!

 

Wash and dry the asparagus. Trim off any wooden ends. You can find out where to do this by gently bending the asparagus, it will automatically snap of in the right place. You can also trim off the points if you wish. These can sometimes be bitter.

Preheat the oven to 425*F/ 225*C. gas mark 7. Line a small baking tray with aluminum foil. Scatter the asparagus on the tray. Drizzle with the olive oil and toss to coat. Sprinkle with some of the sea salt and a grinding of pepper.

 

Roast in the preheated oven for 9 - 12 minutes (thin asparagus), 15 to 20 minutes (thicker asparagus.) Today mine too about 14 minutes and it was perfect.

Serve hot with your desired options. Today I scattered it with some Parmesan cheese and toasted flaked almonds. I served it with lemon wedges for individual squeezing. (The reason I don't squeeze lemon over it right away is because it will dull the color.)

 

Asparagus was not a vegetable we were ever given to eat when I was growing up. My mother cooked to please my father and always stuck to a very tight budget and I suspect since it was not a favorite of my father's she simply did not bother.

I think the only time I ever saw it was in finger sandwiches where it had been rolled up in cream cheese spread bread and sliced.  Very pretty.

When I worked at the Manor I used to cook it for them at least once a week and always by this method!  If you have some white balsamic vinegar it is especially nice lightly spritzed with that!

 

Some of my other asparagus recipes which you might enjoy are:

BALSAMIC ROASTED NEW POTATOES AND ASPARAGUS - a perfect pairing! This is a very simple recipe composed of quartered new potatoes and fresh asparagus cut into 2 inch lengths, tossed together and roasted in the oven with some good olive oil and Balsamic vinegar. 

PASTA SALAD WITH ROASTED TOMATOES AND ASPARAGUS - I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta.  I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of  fresh basil pesto. 

PASTA WITH LEMON CREAM SAUCE, ASPARAGUS AND PEAS - Delicious pasta with a light sauce with vegetables. The vegetables are cooked until just crispy tender and the whole thing is a wonderful symphony of textures and flavours that really please.

If these recipes don't wet your whistle for some fresh asparagus, I don't know what will!

Perfect Roasted Asparagus

Yield: 2

Author: Marie Rayner

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Roasted asparagus makes the nicest and simplest spring time side dish. Crispy tender and beautifully flavored.

Ingredients

• 1 bunch of fresh asparagus
• 1 tsp light olive oil
• sea salt flakes and freshly ground black pepper

Finishing options: (You choose)

• freshly grated Parmesan cheese
• toasted flaked almonds
• lemon wedges for squeezing
• chopped fresh parsley
• white balsamic vinegar

Instructions

1. Wash and dry the asparagus. Trim off any wooden ends. You can find out where to do this by gently bending the asparagus, it will automatically snap of in the right place. You can also trim off the points if you wish. These can sometimes be bitter.
2. Preheat the oven to 425*F/ 225*C. gas mark 7. Line a small baking tray with aluminum foil. Scatter the asparagus on the tray. Drizzle with the olive oil and toss to coat. Sprinkle with some of the sea salt and a grinding of pepper.
3. Roast in the preheated oven for 9 - 12 minutes (thin asparagus), 15 to 20 minutes (thicker asparagus.) Today mine too about 14 minutes and it was perfect.
4. Serve hot with your desired options. Today I scattered it with some Parmesan cheese and toasted flaked almonds. I served it with lemon wedges for individual squeezing. (The reason I don't squeeze lemon over it right away is because it will dull the color.)

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