Can you believe that for 24 years of my life I didn’t care for asparagus? I’m 26.
My taste buds have changed dramatically over the past few years, for which I am thankful. Cooking my own food really opened up the door to appreciating a wide range of flavors.
But I don’t ever remember asparagus like this.
Deliciously salty, nearly crunchy at the edge with a deliciously tender center. None of that over-boiled, stinky asparagus smell here.
Simple Roasted Asparagus
Recipe Notes: You can dress this up with anything that you like. I find lemon and parmesan to be great partners to this roasted asparagus. You can also use the same ingredients to prepare a delicious grilled asparagus, for the hot summer days when when you don’t want to heat up the house. Exact measurements are not really required for this recipe, that’s what makes it so simple.
- 1 – 2 lbs. fresh asparagus
- 1-3 tablespoons olive oil, butter or coconut oil
- sea salt & pepper to taste
- Preheat oven to 450 degrees. Wash asparagus and snap ends off by holding the very bottom with your right hand and the middle with your left hand. Bend the stalk until it snaps, probably 1-3 inches from the base. If your asparagus is particularly fat you can peel the bottom 2/3 of the stalk. I don’t find this necessary when using fresh, in-season asparagus.
- Place asparagus on a sheet pan, large enough for the asparagus to lay flat in one layer. Drizzle olive oil or melted butter or coconut oil over asparagus. Don’t be shy. Sprinkle with salt and pepper and toss to coat evenly.
- Place in preheated 450 degree oven. Roast for approximately 15 minutes, turning after 7 minutes. Keep an eye on it towards the end. You want it dark, but not burnt.