There are two sides to asparagus if you ask me. When boiled or overcooked, you end up with a flaccid, bitter, dull green vegetable on your plate. Or, you can roast asparagus to perfection and enjoy a crisp, bright, tender stalk in all it’s glory. I don’t know about you, but the latter is how I prefer mine. No flaccid vegetables on my plate please!
With the plenteous bounty of asparagus this time of year, I thought it only appropriate to share our family’s favorite and simple way to enjoy “tall trees,” as my kids call them. One thing that I think really enhances the outcome of roasted asparagus is using a stoneware pan. Here’s one I love and use all the time as I explain here. Totally worth the investment, I think. Here’s how to roast asparagus.
- 1 pound asparagus
- 2 tablespoons extra virgin olive oil (EVOO)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon garlic powder
- 1 lemon
- Parmesan cheese, freshly grated (as garnish)
- 1) Preheat oven to 400 degrees.
- 2) Wash and snap off tough bottom ends of asparagus.
- 3) Place asparagus in a single layer on cookie sheet and toss with EVOO, salt, pepper, and garlic powder.
- 4) Bake for about 8 minutes, depending on the thickness of the spears. Shake the pan once or twice during cooking time for even cooking.
- 5) To check for doneness, prick with a fork. Asparagus should be crisp tender, because it will continue cooking even when removed from the oven.
- 6) Squeeze a little fresh lemon juice over the top and sprinkle on some freshly grated Parmesan cheese. Enjoy immediately.