So many people THINK they don’t like asparagus. That’s probably because your only experience with asparagus is the mushy stalks that are served atop a restaurant dinner. I didn’t like asparagus as a child, but now it’s one of my favorites. I look forward to eating fresh, local asparagus when it’s in season each spring. As soon as my farm market puts out a sign declaring “Homegrown Asparagus”, I’m there twice a week.
Here’s the secret:
Roasting.
Shhhhhh… they’ll all be doing it.
Sorry, channeling my inner Emeril there for a moment.
Yes, you want to roast it. And the best part? It’s SO EASY.
Roasted Asparagus
Ingredients:
asparagus (duh)
olive oil
sea salt
freshly ground black pepper
a block of parmesan cheese (the real deal, baby)
Instructions:
1. Preheat your oven to 400 degrees.
2. Wash your asparagus under cold water, and chop off the bottom 1/3 of the stalks. (If you want to be fancy, you can peel them, but I don’t bother.)
3. Place them on a half-sheet pan (a baking pan with short sides.) Drizzle with olive oil. Sprinkle with salt and pepper. Toss lightly and arrange in a single layer so they cook evenly.
4. Pop ‘em in the oven. Now here’s the trick. Watch closely. It may take 10 minutes, maybe 15 if they’re thick. Don’t overcook them. I’ve burned them more times than I care to count. It depends on how thick the stalks are, but for medium stalks, 10 minutes usually does it. You want them still crisp-tender. After 10 minutes, open the oven, shake the pan a little, try to flip them over. If they’re starting to brown, take them out. If not, give them another 3 or 4 minutes.
5. Take them out and shred fresh Parmesan on top. Allow to melt and serve warm.
That’s it! So yummy. You can do the same thing with broccoli, cauliflower, or brussels sprouts, by the way. Parmesan is optional.
You were right about the collards, so I might have to give asparagus another try!
I’m on a lower-carb diet and I’ve been roasting every vegetable in sight lately. You’re right – roasting makes veggies fabulous! I do just as you do, except I sprinkle Mrs. Dash instead of parmesan. Thanks for the new idea.
This is how I roast them, only I put the parmesan on before I roast. It gets toasty brown and delicious!
It’s also delish drizzled with olive oil and sprinkled with garlic salt then grilled. Yummy!!!
This is just a thought that popped into my head and you know how I run all my crazy crap by you. What if you were to take some/part/a little of the money you spent at the store and hired someone to take care of a garden for you — and eventually I believe you would like the quiet time tending to it — and your kids are great help at this age with watering, weeding, picking, etc.
Maybe not the first year or even the second – but soon I bet you will want a garden of your own at the rate you are going.
We have one – a raised bed garden (not an extensive one and I can tomatoes from it – cuz apparently store canned tomatoes have some toxins – I forget what now but I am 100% sure you know).
Hoorah for asparagus! I think most people who hate asparagus have probably only eaten it from a can – gag!
Interesting… I’ve always done the other things with asparagus (the olive oil, salt, pepper and baking) but I never thought of adding cheese before. Will definitely try that next time. Thanks!
Yuuummmm! Can’t wait to try it. We have a new in-town farmers market that will be held every Wednesday from 3-7 on the top level of our mall parking garage. Can’t wait to see what fresh foods they’ve got!
The other secret to amazing asparagus in the summer is GRILLING it. To. Die. For.
I have really come to love asparagus. It is so good roasted! I do it much the same as you except usually with some minced garlic.
Sometimes I also drizzle just a touch of balsamic vinegar on it. YUM.
I started following you because of June Gardens and boy am I glad. My asparagus turned out PERFECT tonight thanks to you. I will never steam asparagus again. Thank you.
Love Asparagus, love roasting veg, and love fresh Parmesan – how come I have never combined them before?
Definitely giving this a try.
Thanks, and hope you had a lovely Mothers Day
Try this recipe for a topping for Roasted Asparagus:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654700
If that doesn’t work, go to myrecipes.com and search “Roasted Asparagus with Balsamic Browned Butter.” I double the sauce, which makes it no longer a Cooking Light recipe, but oh so yummy. Like you, I don’t shy away from butter.
I just discovered roasted asparagus this year and it is SO YUMMY.
Yay! I love simple recipes for in season foods – it’s really the best way to do it. But where are the pictures?!
I’m so glad you participated though. Thank you:)
thanks for participating in From Dirt To Dinner! i eat asparagus most often this way. i think it fall s under the category of “if it ain’t broke…”
We’ve been eating a lot of asparagus over the past few months. Grilled, roasted, or steamed – we like it all!
making tonight with my WC Growers Market Aspar. I drizzled with sesame oil and am putting the pan on the grill. Same idea, though.
I’ve been frequenting farmers markets lately too and served up some farm fresh asparagus to my mother-in-law, an asparagus hater, who agreed that it tasted much different and didn’t have the asparagus “funk” that we are accustomed to with supermarket asparagus from God-knows-where (probably South America) that is due to the asparagus being Gd-knows-how-old since it had to be shipped from so far away.