Asparagus is one of my most favorite vegetables because it is so easy, and it goes with so many things. I particularly like Roasted Asparagus for breakfast alongside omelettes or poached eggs. It can go just as well for lunch in salads, or for dinner as a side for barbecued tri-tip or salmon.
It is just about the only vegetable that I like preparing. Before roasting, steaming, or stir frying, you need to remove the woodsy part of the stalk. You can do this by bending it gently.
It will snap off in the exact area where it becomes too tough.
Then, all you need to do for roasting is drizzle with a little olive oil, and sprinkle with a little kosher salt.
And roast at 400 degrees for about 30 minutes.
I like mine a little more charred and roasty, so I leave them in for 35 minutes to get that lightly charred taste on the outside, but keep the sweet taste on the inside.
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Ingredients
- 1 lb fresh asparagus
- 1 tbsp olive oil
- pinch of salt
Instructions
- Preheat oven to 400 degrees.
- Bend aspargus gently to snap off woodsy part of stalk.
- Drizzle with olive oil and sprinkle with a bit of salt.
- Roast for about 30 minutes.
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