Roasted Asparagus { Asparagi Arrostiti}

It doesn’t get simpler than this . . . cleaned asparagus . . . extra-virgin olive oil . . . salt and pepper . . . and an oven — Roasted Asparagus. When it comes to asparagus I like to use as much of it as possible. My parents were very frugal and they did not believe in wasting anything.  I have to credit my daughter for giving me this tip she learned from her boss–a chef. You don’t have to throw away the bottom part of the asparagus stalk . . . I used to do that all the time. You know the technique . . . you bend the stalk and where it breaks off you toss. Be sure the spears are medium or large size . . . this technique won’t work if they’re too small.

Asparagus Ends Peeled with Vegetable Peeler

By peeling the ends you can eat the entire stalk and only throw away the peels. I do snip off the very ends of the asparagus before peeling. Once they are peeled it is only a matter of putting them on a aluminum or parchment lined baking sheet. Toss them with some good extra-virgin olive oil, salt and pepper. Bake in a 425F oven for about 10 to 15 minutes.

Roasted Asparagus with Lemon.

Halfway through the cooking time give the asparagus a good shake and spread them out on the baking sheet so that they roast evenly. Once they are done squeeze some fresh lemon juice over them. 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.

Roasted Asparagus {Asparagi Arrostiti}

An easy and delicious method for preparing asparagus. You don't have to worry that you overcook them so that they are mushy. Roasting brings out a rich flavor.

5 from 5 votes

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Course: vegetable side

Cuisine: American-Italian

Keyword: roasted vegetable, summer vegetable

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 482kcal

Author: Marisa Franca @ All Our Way

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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 1/2 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

Serving: 4g | Calories: 482kcal | Carbohydrates: 17g | Protein: 9g | Fat: 44g | Saturated Fat: 6g | Sodium: 9mg | Potassium: 916mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3430IU | Vitamin C: 25.4mg | Calcium: 109mg | Iron: 10mg

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