Andrew and I both love asparagus. When it’s on sale, it’s our green vegetable of choice, and we love to eat it with everything from fish to red meat. I have tried cooking asparagus several different ways – steaming it, sauteeing it, etc. The most delicious way I have found to cook asparagus is to roast it in the oven. It just so happens that this is also an incredibly simple method of preparation.
Choose asparagus spears that are on the thinner side, as the fat ones can be tough and woody.
Leave the rubber bands on them to remove the ends.
You may need to make your cut above the rubber band, depending on how high the woody ends go on the stalks. Now remove the rubber bands and rinse the asparagus.
Spread on a cookie sheet, drizzle with extra virgin olive oil, and add salt and pepper.
Roast in a 400 degree oven 10 minutes, or until asparagus is tender, with slightly blackened edges.
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