Do you like your tender oven-roasted Roasted asparagus is a simple yet delicious way to prepare this flavorful vegetable. Asparagus is a spring vegetable that is known for its delicate flavor and tender texture. When roasted in the oven, it becomes slightly crispy on the outside and tender on the inside, making it the perfect side dish to accompany any meal.
Roasting asparagus is a quick and easy way to prepare it, and it only requires a few simple ingredients. This recipe is perfect for those who are looking for a healthy and flavorful side dish that can be made in under 20 minutes. So, let's get started and learn how to make delicious and nutritious roasted asparagus.
OVEN-ROASTED ASPARAGUS – JUST 4 INGREDIENTS!
- Asparagus: The asparagus season is currently in full swing, so you should be able to find a variety of asparagus, including thick and thin spears as well as green, white, and even purple varieties. Nevertheless, I'm using medium-sized green spears for this recipe.
- Avocado oil can also be used while roasting veggies, but I always choose extra-virgin olive oil.
- Garlic: Let me stress the term "fresh" in this sentence. Trust me, use real garlic instead of garlic powder.
- Just a dash of each adds the ideal amount of flavorful flavor. Also, you may always add more when tasting the dish at the end if necessary
How to roast Asparagus
- It all boils down to timing when roasting asparagus. Since it cooks quickly, it is also quite simple to overcook. Therefore be sure to follow the advice below and steer clear of limp, soft spears.
- Get the asparagus ready. The woody asparagus ends should be snapped off (or chopped) and thrown away.
- Throw the asparagus away. Olive oil, garlic, salt, and pepper should be mixed with the asparagus stalks on the baking sheet. After that, layer them flat and evenly.
- Cook away! Bake the spears for 7 to 12 minutes, or until they are tender, at 425°F (220°C).
- Make the last adjustments. Place the roasted asparagus on a serving plate and garnish with freshly squeezed lemon juice.
Helpful tip: If you have thin asparagus spears, roast for 7 to 9 minutes. For thicker spears, roast for 10 to 12 minutes.
Ways to serve roasted asparagus
It never fails to pair nicely seared or grilled steak with roasted asparagus. But let's consider some alternative ideas here. Consider it a straightforward vegetable that you can include in any dish. Here are a few suggestions to get your brain working.
- Making it the highlight of breakfast. I'm constantly trying to up the amount of greens at breakfast. It can be chopped up and mixed with springtime breakfast hash that includes poached eggs, sautéed with eggs, or even layered with omelet spears.
- Put it in a substantial bowl. I love putting together quick bowls, especially when I have a tonne of leftover stuff. Thus, dice up if you find yourself in the same predicament
Any leftovers should be sealed in an airtight container and kept in the refrigerator for 3 to 4 days. Just remember that they will soften with time, so it's best to consume them right away!
Trim to Asparagus
Consider using the bend and break approach, which is the best method, or the knife method for trimming asparagus.
- Although pruning the whole bunch of asparagus at once is quicker, you'll certainly waste good flesh on some spears and miss some of the woody bits of others, making for some bites that are stringy and harsh.
- By bending and breaking the asparagus, you can be sure to only remove the tough parts of each stalk, reducing waste and ensuring that every stalk is soft.
STORAGE METHODS FOR FRESH ASPARAGUS
Here's a trick to preserve asparagus as fresh as possible for roasting if you're not cooking it straight away. Trim the ends, keep it dry, and avoid washing. After that, put the bundle upright in a jar or other container that has 1 inch of water in it. It will last two to three days in the refrigerator.
What type of asparagus is best for roasting?
Thin to medium asparagus spears are best for roasting. They cook quickly and evenly, and their texture stays tender-crisp.
- 1 pound fresh asparagus, woody ends trimmed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- lemon, juiced
- Preheat the oven to 425°F (220°C). Snap off (or cut off) and discard the woody ends of the asparagus.
- On the baking sheet, toss the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, even layer.
- Bake for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
- Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.