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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.Print
A delicious, basic recipe for how to roast asparagus.
- 1 pound asparagus
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon pepper (or more to taste)
- 1 lemon, cut into wedges (garnish)
- Parmesan cheese, freshly grated (as garnish)
- Preheat oven to 400°F.
- Wash and snap off tough bottom ends of asparagus.
- Place asparagus in a single layer on rimmed baking sheet and toss with the oil, salt, and pepper.
- Bake for about 8 minutes, depending on the thickness of the spears. Shake the pan once or twice during cooking time for even cooking.
- To check for doneness, prick with a fork. Asparagus should be crisp tender. It will continue cooking even when removed from the oven, so don’t overcook it.
- Squeeze a little fresh lemon juice over the top and sprinkle on some freshly grated Parmesan cheese. Enjoy immediately.
- Serving Size: Serves: 4
The asparagus photos in this post are from http://www.freedigitalphotos.net/.