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Monday, April 6, 2015

Roasted Asparagus

I'm a huge fan of any recipe that requires this little work. Seriously, it's so easy that I only took the one picture. I didn't feel it needed a step by step photo guide since there aren't that many steps.

I used to blanch asparagus or steam it, but since I discovered this method I really prefer it roasted. The flavor of the asparagus is concentrated rather than leeching out into the cooking liquid and it takes on the flavor of the seasonings so much better. This is the simplest way to roast asparagus but it still leaves room for some creativity. Season it however you like and even add a little onion if you like onions. Try it for yourself and hopefully discover a new favorite vegetable.

Roasted Asparagus

Source: Original, inspired by the roasted broccoli from my birthday a few years ago

1 bunch (about 2 lbs) asparagus spears
1-2 Tbsp olive oil
1 tsp sea salt or kosher salt
2 cloves garlic, minced

Preheat the oven to 400 degrees and line a small baking sheet with foil.

Take one of the asparagus spears and bend it until it breaks. Now line up the rest of the spears next to the broken one on a cutting board and cut them all roughly the same length as the broken spear.

In a mixing bowl combine the asparagus, olive oil, salt, and garlic and toss together with a pair of tongs (or your hands) until all of the spears are coated in oil and the garlic is evenly dispersed.

Arrange the asparagus on the baking sheet in an even layer and bake for about 12-15 minutes, until the asparagus and garlic begin to brown.

Serve warm, it's especially good alongside a nice, juicy, medium rare steak!

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