It’s almost asparagus time here at StoneGable! Even though our asparagus has not peeked it’s little head out of the ground yet, there are plenty of scrumptious spears at our local grocer’s! YUMMY! There are so so many wonderful ways to make asparagus. But the simplest and most delicious way to make it is to roast all those darling spears in the oven! Oh, once you have had roasted asparagus you will literally crave it! I sure do! Let’s make simply perfect roasted asparagus!
Here are a few hint to help you make it!
Look at the bottom of the asparagus you buy. If the bottom ends are dry and woody pass it up! It has become old and dehydrated! Make sure the bottom end of the asparagus looks succulent and green.
Cut off the bottom of the asparagus. You can save them and freeze them and make Asparagus Soup.
Don’t crowd the asparagus! Make sure they lie in a single layer on a rimmed sheet pan.
Drizzle the asparagus with a good quality olive oil. Place your hand on the asparagus and roll them back and forth covering them with the oil. Sprinkle with kosher salt and cracked pepper.
Don’t overcook asparagus. It should be tender and not too floppy and squishy.
When the asparagus comes out of the oven drizzle it with fresh lemon juice and use a little of the lemon zest for a bright clean flavor. Or grate some sharp cheddar cheese and sprinkle it over the top of the asparagus while it is still hot (we love asparagus this way).
PERFECTLY ROASTED ASPARAGUS
- 1 large bunch of fresh Asparagus
- 1 TBS olive oil
- one lemon
Preheat the oven to 400 °.
Cut off the woody ends of the asparagus and lay them in a single layer in a rimmed sheet pan. Drizzle with olive oil. Roll the asparagus with your hand to coat the asparagus on all sides.
Salt and pepper.
Roast for 15-20 minutes depending on the thickness of the spears. DO NOT OVERCOOK. The asparagus should be tender with a little "tooth" to them.
Drizzle with lemon juice and a little zest from the lemon. You can also sprinkle the asparagus with grated cheese and let the heat of the asparagus melt the cheese. YUM!
Freeze the ends of the Asparagus and use to make Asparagus soup.
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