It doesn't get simpler than this for a Roasted Asparagus recipe. Clean the spears, coat with extra-virgin olive oil, add salt and pepper, then roast in an oven. When it comes to asparagus I like to use as much of it as possible. So with our method there is very little waste.
How to prevent waste
My parents were very frugal and they didn't believe in wasting anything. I always wanted to keep as much of the produce as I could.
First snip off the very end of the asparagus. Then instead of cutting and throwing away the bottom part of the stalk, you peel the ends of the spear. It makes the end of the asparagus as tender as the top.
Be sure the spears are medium or large size or this technique won't work if the stalks are too small.
How to roast asparagus
- Once they are peeled you spread them out on an aluminum or parchment lined baking sheet.
- Toss them with some good extra-virgin olive oil, salt and pepper.
- Halfway through the cooking time give the asparagus a good shake.
- Bake in a 425F oven for about 10 to 15 minutes.
- Finish with a squeeze of fresh lemon juice.
Roasted Asparagus with Lemon.
They are so very good with still a slight crunch to them. I made roasted asparagus with the Chicken Francese and together they made a very good combination.
📖 Recipe
Roasted Asparagus {Asparagi Arrostiti}
Ingredients
- 1 pound asparagus ends trimmed and peeled
- 3 Tbsp. extra-virgin olive oil or more to cover the asparagus
- Kosher salt and fresh ground pepper
- Juice of ½ lemon
Instructions
- Preheat oven 425F.
- As the oven is preheating prepare the asparagus by snipping off the bottom tips of the asparagus then peeling the lower portion with vegetable peeler. This is the portion you would normally break off.
- Toss the asparagus with olive oil on an aluminum or parchment lined baking sheet. Sprinkle with Kosher salt and freshly ground pepper.
- Roast for 10 to 15 minutes shaking the pan half way through baking to evenly roast the asparagus.
- When they are tender but still have a crunch, remove from the oven and squeeze the lemon over the asparagus. Serve immediately.
Notes
- I have to admit in cases like this I don't measure the oil -- I use the q.b. whatever I think is enough.
Nutrition
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. PromiseNote: Recipes and content from © 2014-2018 All Our Way are copyright protected. Please do ot use content or recipe without prior written premisiin. If you want to share the information please link to this post. Grazie.
