|Nutritional Guidelines (per serving)|
|Servings: 1 plate (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasting asparagus may be the absolute easiest way to cook it. Just turn on the oven, put the asparagus in a pan, and 15 minutes later you have tender asparagus, full of grassy green flavor, ready to eat. You can roast as much as asparagus as you can fit in a single layer in a pan or baking sheet, so it's perfect to make for a crowd—especially since it's just as delicious at room temperature.
While roasted asparagus is tasty all on its own or with a simple squirt of lemon juice, you can jazz it up with a dollop of garlicky aioli to dip it in for an extra treat. It's also good with green garlic pesto (another particularly spring-like delight) or a drizzle of shallot vinaigrette.
- 1 bunch asparagus (or more, as you like)
- 2 tablespoons olive oil
- Pinch of fine sea salt
- Optional: dash of lemon zest and/or juice
Heat an oven to 400 F (anywhere between 350 F and 425 F will work, just adjust the timing up or down and pay attention to how the asparagus looks). While the oven heats, trim the asparagus. You can either break off the tough ends where they naturally snap by grabbing both ends of an asparagus spear and bending it until it breaks, or, for a more elegant presentation, you can trim off any dried part at the end of each spear and peel the spears.
Lay the asparagus spears in a single layer in a baking dish or on a baking sheet. If you have an oven-proof serving dish, use that so you can bring the roasted asparagus directly to the table and serve it in the dish, but any oven-proof baking vessel works and a baking sheet is almost ideal since it let's the hot air circulate around the asparagus so effectively.
Drizzle the asparagus with olive oil. Toss it around a bit so it's all more or less coated with the oil and spread it back into a single layer. Sprinkle it lightly with sea salt. Bake the asparagus until it's tender and starting to brown at the tips, about 15 minutes.
Sprinkle the roasted asparagus with freshly grated lemon zest and/or squirt it with fresh lemon juice, if you like. If you have a Meyer lemon, its floral aroma pairs particularly well with fresh spring asparagus.
Serve the roasted asparagus hot, warm, or at room temperature.
- That single layer part is important—you want the asparagus to have space to get exposed to the dry heat of the oven and really roast. If the asparagus is all piled up and jumbled together, it will steam-cook before is has a chance to brown and you're likely to overcook it, and overcooked asparagus takes on a bit of a dank odor that's best avoided.
- Even at room temperature, these roasted asparagus are delicious. It's true, while roasted asparagus is delicious piping hot, it's perfectly lovely even after it's cooled off a bit, making it an ideal vegetable to serve on buffets, at parties, or to bring to potlucks.