Quick, easy, simple—a delicious way of cooking that welcome sign of spring is roasting asparagus. But be warned—it is addictive. I’ve been known to eat an entire bunch of roasted vegetables. At. A. Single. Sitting.
- large, shallow baking pan or cookie sheet, preferably with a lip to corral errant spears
- silicone baking sheet or foil (optional)
- 1 bunch green or purple asparagus, washed, dried, and trimmed of woody ends if necessary
- Olive oil
- salt and pepper
How to roast the asparagus
- Preheat oven to 350°F (~176°C)
- Place asparagus spears onto baking sheet; use a silicone sheet or foil if you wish—I do, because it makes cleanup easier
- Drizzle with olive oil, then season with salt and pepper. Rotate the spears to make sure that the oil, salt, and pepper is on all sides.
- When the oven is hot enough, place the sheet of asparagus inside
- Roast for 6-7 minutes
- Remove sheet from oven, turn spears over, and return to oven to roast for another 5-10 minutes—the time will depend on the thickness of the spears. You may wish to check after 5-6 minutes and remove the ones that appear done, which you’ll note by some the crispy tips and possibly brownness on the tips as well.
- Eat! These are good warm or at room temperature. Or the next day, straight from the fridge, directly in one’s mouth. I mean in theory. I certainly wouldn’t know firsthand how delicious eating several spears while preparing a breakfast can be.
- Don’t throw your asparagus trimmings (or most any non-brassica vegetable1 trimmings) away! They can be used to make a delicious asparagus-flavored stock, handy to have on hand for soups, risottos, even egg poaching liquid! Just save your trimmings in a freezer bag (in the freezer, of course) until you have enough for stock. No need to thaw–just throw in to the water during your Stock-a-thon!
1The brassica family includes some rather aromatic vegetables, such as cauliflower and cabbage.