Asparagus makes me think of spring. When I went to the grocery store, there was tons of asparagus in the produce section. And it was reasonable priced. It made me feel like spring is on its way, even though the view from my window looks like this (this was a few days ago, the snow is mostly gone now)
When my daughters were living at home (aka the good old days) I had to make at least 2 bunches of asparagus for the three of us. We couldn’t get enough of it! But this time, I made one bunch just for me–it’s probably really at least 2 or 3 servings if you’re not an asparagus hog. It’s fast and easy. Enjoy it while asparagus is in season somewhere.
I prefer the skinny asparagus for roasting because it’s easy to get the tips a little crispy while the stalks are brown on the outside and creamy on the inside. It’s good with the thick kind, too, but I can’t get the tips crispy (maybe you can or maybe it doesn’t matter)–still tastes good, just not the same sensual experience.
- asparagus (as much as you want!) 1 bunch is 1-3 servings
- olive oil
- preheat the oven to 425 degrees
- break the asparagus where it breaks naturally (I still think this is really cool) holding the bottom and middle of the stalk. Discard (or compost) the hard ends
- arrange the asparagus in a single layer on a rimmed baking pan, or more than one if needed. This is important if you want to get the right texture.
- drizzle the asparagus with olive oil. stir to coat–I use my hands, but a spoon or fork is good, too, if you prefer
- Make sure the asparagus is spread out again.
- Sprinkle with salt
- Roast in the oven. For skinny asparagus, check after 8 minutes. Mine cooked for about 12 minutes. If the asparagus is thicker it might take closer to 20 minutes, but it’s a good idea to check it often because it can go from nicely roasted to burned very quickly. Trust me on this, I speak from experience!
- Remove from oven, eat and enjoy!