Sunday, March 13, 2011

Roasted Asparagus

I love roasted vegetables:  roasted potatoes, carrots, (or any root vegetable for that matter - as in my roasted vegetable salad), peppers, and onions, to name a few. However, roasted asparagus is my absolute favorite.  They are quick and easy enough to make for a week night dinner, and elegant enough to serve to guests.  This time of year you can find tender thin asparagus spears, but sometimes they can be rather large - and tough.  I don't remember where I picked up the trick of running a potato peeler over large asparagus stalks, probably a food network show, but it's a great way to make the spear even more tender.



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Roasted Asparagus
1 bunch of asparagus
1 tablespoon of olive oil
granulated garlic
fresh cracked pepper
kosher salt

1) Wash the asparagus, and cut 1 1/2 to 2 inches off the woody ends. Take a potato peeler to the bottom third of the spear peeling of the the top layer of outer "skin."


2) Place spears in a roasting pan lined with parchment paper. Drizzle one tablespoon of olive oil over the spears.  Using your hands lightly toss the asparagus until they are evenly coated with oil.

3) Sprinkle with cracked pepper and kosher salt, and place in a preheated 350 degree toaster oven. (For a regular oven you may need to preheat the to 400 degrees).  Roast until desired doneness - about 12 minutes.  (I like mine with a little crunch).

4 comments:

  1. This is absolutely the deliciousest way to eat asparagus ever!

    ReplyDelete
  2. Agreed! Sure beats having them steamed to mush!

    ReplyDelete
  3. I love asparagus. Will have to give this a try :)

    ReplyDelete
    Replies
    1. It really is worth the extra few minutes to peel the end of the stalks. I hope you like them. Thanks for commenting!
      Cheers!

      Delete

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