If there have been to be a prize awarded to the most-produced (and arguably most-enjoyed!) side dish in my kitchen, roasted asparagus would undoubtedly consider the cake! Or, um…be the winner. 🙂 For many years and years, this traditional yet super-versatile dish has been the ideal accompaniment to a wide array of main dishes. And sometimes, when the craving hits, I have also loved it as a modest meal or snack in and of itself!
In quick, I Love roasted asparagus!
As I’ve listed beneath in the “Ali’s Tip” area, there are limitless techniques to put together and season this dish. Maybe I’ll submit on these all through the coming months. But for an preliminary recipe, thought I would go with what’s even now my favored — classic roasted asparagus that is simply seasoned with salt and pepper. It could be easy, but it is nonetheless SO tasty. And of program, asparagus is great for you too!
What are some of your favorite techniques to take pleasure in roasted asparagus??
You will really like this easy how-to for this classic roasted asparagus recipe. PLUS, limitless seasoning concepts included!
Complete Time: 15 mins
Prep Time: 5 mins
Cook Time: 10 mins
- one bunch (about one lb.) fresh asparagus, washed and dried
- 1-two Tbsp. olive oil or canola oil
- sea salt
- freshly-cracked black pepper
Preheat oven to 400 degrees.
Trim the difficult asparagus ends, getting rid of about 1 inch. Lay out asparagus side-by-side on a baking sheet covered with parchment paper or cooking spray. (Or you can also cook these in a 913 pyrex pan.) Drizzle the asparagus evenly with oil, then sprinkle with a pinch or two of salt and tons of freshly-cracked black pepper, and give the pan a few good shakes to coat properly.
Bake for about 8-12 minutes, or until the tips start to brown and the asparagus is tender. (Cooking time will depend on the thickness of your asparagus spears.) Serve immediately.
If you make this recipe, be confident to snap a photograph and hashtag it #gimmesomeoven. I’d enjoy to see what you cook!