Spring has definitely arrived here in north Georgia. The last two days have seen high temperatures in the mid-eighties. Today is predicted to be 86. And after the long, very cold winter we had, I’m loving it!
One of the surest signs of spring, and one that I look foward to each year, is the arrival of beautiful, fresh asparagus in the local grocery stores. Asparagus just shouts “it’s Spring!” to me. I enjoy it lots of ways…steamed with butter, salt and pepper, in casseroles, but my favorite is roasted. BeeBop on the other hand, wouldn’t touch it with a ten-foot pole. I think he ate some once at my Mama’s house way back when, probably when we were just dating. And maybe one other time when I served it at a dinner party. He’s very polite like that. However, when he sees that I’m cooking asparagus, his usual response is “what am I going to eat?”
Do you have a veggie nay-sayer in your household? Someone who’d really rather have mac and cheese than beautifully roasted asparagus? Do you prepare a separate dish for them?
If you do have an asparagus hater in your house, try to get them to take a bite of this. The tips get nice and crunchy and so savory. They just might like it!
I had a bottle of roasted garlic infused olive oil on hand and used it for roasting the asparagus this time. Wonderful flavor! If you have a garlic-infused oil available, please try it in this recipe.
Fresh asparagus
Olive oil (plain or garlic infused)
Salt
Pepper
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Or not. I just do it because it makes the cleanup easier :-)
Trim the woody, fibrous ends from the asparagus. I leave the top band on the bunch while trimming. It holds it together nicely and lets you make one single cut to take care of the whole bundle.
Place the stalks in a single layer on the lined baking sheet. Drizzle with olive oil. How much oil? It depends on how much asparagus you’re cooking, I suppose. For one normal bundle I use probably three tablespoons of oil. Sprinkle lightly with salt and pepper. Then toss or roll the asparagus around in the pan to make sure each stalk is coated with the oil, salt and pepper.
Cook for 17-20 minutes. Cooking time will vary based on the size of asparagus. Smaller, thinner asparagus will need a shorter cooking time. Larger, thicker asparagus, a longer time. Start checking after about 15 minutes. You want the tips to be slightly crunchy but not burned. The thick part of the stalk should be tender but not completely limp.
Enjoy!
Download a printable copy of Roasted Asparagus.
{ 18 comments… read them below or add one }
I’m so happy it’s asparagus time. We roast ours on the grill. We do the foil and olive oil, salt and pepper and stick in on the grill. Best stuff in the world
Wahhhh! How do you keep them from becoming limp and nasty? I love this yummy treat but my stalks always come out soggy and limp. I do it EXACTLY the same way you do. Maybe I’m using too much oil. Do you know of a yummy recipe for asparagus dip? I’ve heard of it, but have never been able to find a recipe. Excellent work.
Trina, I think you have to adjust the cooking time according to the size of your asparagus spears. Any cooked asparagus is going to have a little softness in the spear, but it shouldn’t be overly limp. Also, make sure that it is very dry before you add the oil. I wash mine and wrap it in paper towels to store overnight (or longer) before roasting.
Asparagus, I just love it. This looks great. Grilled some for the first time over the weekend.
I’m also a big fan of this approach to asparagus but often get the cooking time wrong. Many thanks for sharing your recommendations, which I’ll adopt.
Great minds think alike :) I love the use of garlic infused olive oil…yum!
I love my asparagus roasted. Roasting makes everything taste better, doesn’t it?
I’ve been broadening my horizons and trying different veggies. I’ve been looking for an asparagus recipe to try. Thanks. Come on BeeBop, give it a try!!!
I’m afraid that’s one of those things that BeeBop will just never eat unless he absolutely has to. Do give this recipe a try…I’ll bet you like it!
Asparagus is a family favorite. We have it a lot in the spring and summer. We make it every time we grill out. I will have to try the garlic infused olive oil- nice addition.
This is one of my favorite ways to prepare asparagus now! I have even added minced fresh garlic and balsamic vinegar to them before the roasting, wonderful flavor!
Bon appetite!
CCR
=:~)
The balsamic vinegar sounds like a nice touch. I’ll try a little next time.
Can you believe I’ve never had asparagus??
Well, this is the season. It’s fresh and perfect right now. So run on out and grab some and give it a shot!
Amanda, you are truly missing a treat. I would have told you it’s an acquired taste (it was for me, didn’t touch the stuff twice until I was an adult), but my kids love it. It’s just kind of expensive around here, and you can’t always get it fresh AND appealing.
I have tried the garlic/olive oil infusion, but we found a little butter and salt and pepper add a nice flavor. Sometimes I mince onions or use minced onion to add to it, but my family pretty much prefers it “plain” or nothing but the salt, pepper and oil or butter.
We’ve talked about it enough it’s making me hungry :) …..
Looks delicious. I used to hate asparagus, but it’s growing on me. This preparation method sounds wonderful!
We do have a person or two in our family that dislikes veggies, but we don’t prepare anything special for them; if they don’t like it, they have to fend for themselves. ;D
I really enjoy asparagus and this looks like a quick and easy method for a tasty veggie side. Thx for sharing.
Yummy I made this tonight and it was super tasty and crunchy and oh so good!!!