This roasted asparagus is made by tossing asparagus with oil and salt and briefly roasting in the oven. A quick, easy, healthy side dish that turns out perfect every time.
Know when you steam asparagus a little too long and the spears end up mushy and slimy? Actually, we don’t know what that’s like. At least, not since we started using this roasted asparagus recipe. The foolproof technique and perfect timing intensifies, rather than dilutes, that inimitable grassy asparagus taste and leaves the texture of the stalks about as far from slimy as imaginable. Oh, and if you’re thinking an actual recipe for roast asparagus isn’t really necessary and that you’re too accomplished a home cook to need to be told how to do something so basic, think again. This über reliable recipe may convince you otherwise, turning out perfect asparagus, time after time. Originally published April 10, 2012.–Eva Longoria
- Quick Glance
- 5 M
- 25 M
- Makes 6 to 8 servings
- 2 bunches asparagus (2 lbs), ends trimmed
- 1 tablespoon olive oil
- Kosher salt, to taste
- 1. Position an oven rack about 6 inches from the broiler and preheat the oven to 350°F (176°C).
- 2. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
- 3. Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you’re roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you’re stuck with whoppingly thick spears, let ’em go for at least 12 minutes, maybe more.)
- 4. Leave the asparagus in the oven and turn the broiler to high. Broil until the asparagus is lightly browned in spots, 3 to 4 minutes. Watch it carefully so the asparagus doesn’t burn. Serve immediately.
Roasted Asparagus Recipe © 2011 Eva Longoria and Marah Stets. Photo © 2011 Superfoods. All rights reserved. All recipes and photos used with permission of the publisher.
Source | Foodbase.fun