Easy Oven-Roasted Asparagus
Easy Oven - Roasted Asparagus
It’s that time of year!! Nothing welcomes spring like a plate of delicious asparagus! Perfect vegetable to accompany any entrée... especially grilled meats. Roasting is an easy way to prepare it without much fuss too. Drizzling a bit of balsamic adds just the right kick!
Easy Oven - Roasted Asparagus
Serves 4
Ingredients:
1 1⁄2 pounds of fresh asparagus spears
1⁄4 - 1⁄2 teaspoon kosher salt
Few grinds of black pepper
Sprinkle of garlic powder (or 1-2 cloves fresh, minced)
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, various flavors
Zest & juice of 1⁄2 a lemon (~2 tablespoons juice)
Equipment needed:
Cutting board and chef knife
Vegetable peeler
13 X 9-inch baking pan
Tongs
Measuring spoons
Microplane or fine grater
Citrus juicer or reamer
Fresh asparagus is one of the best things about spring! I love seeing the tall spears bundled up in the produce section at the grocery store... standing like little soldiers... calling my name! Asparagus cooks so quickly and can be prepared is so many ways too. My favorite by far is roasting. Just toss the pan in the oven and shake it a few times... drizzle on the flavorings and it’s ready to eat!
Preheat oven to 375 F.
Prep Time!!
Asparagus if fresh is generally very tender and requires little preparation. However, the spears if picked late (or store bought) can be tough at the ends. I often trim the bottom inch or so off to remove the white part of the stem and make them the length to fit in the baking pan. Then, using a vegetable peeler, I lightly shave off the fibrous bottom of the stems. Doing this helps avoid excess waste too. Many of you might just cut off more, which works... but why waste the vegetable when peeling will leave the stem edible too? My thoughts exactly! Only takes about 2-3 minutes of light peeling...
Next step getting ready to roast!
Grab a 13 X 9-inch baking pan, that you can also use for serving, and liberally drizzle with about 1 tablespoon of olive oil.
Place cleaned spears in the pan. Spears will pretty much fill the pan about 2 inches deep.
Sprinkle spears with salt, pepper and garlic powder. Occasionally, I will use fresh garlic, but powder works well and sticks to all the spears. Using tongs, lift and turn asparagus to coat all the spears.
Drizzle with another tablespoon of olive oil and toss again.
The asparagus is ready for the oven!
Place the baking pan in the preheated 375 F oven. Roast for 15-20 minutes.
At 5 – 7 minute intervals... using a pot holder, grab the baking pan and shake lightly to
toss and mix asparagus. If your uncomfortable using this technique, tongs will work well
for tossing too.
Place pan back in oven and repeat this process again in 5 – 7 minutes. Asparagus will
begin to turn a bright green color as it cooks. Be careful not to over cook or the color will turn a dingy olive color. I prefer a crisper, green final product. Remember... pan is hot and the vegetable will continue to cook if held in it for a long time.
While the asparagus is roasting, zest half the lemon. I usually find it easier to zest the lemon when it’s whole and then cut it in half to juice. Use a citrus juicer or reamer if you would like or just squeeze it when the time comes.
Time to eat!!
Remove the pan from the oven and toss with balsamic vinegar and lemon juice. Maybe a little sprinkle of salt. Remove spears to a platter if you wish or plate immediately with your entrée ... garnish with fresh lemon zest. ENJOY!! Perfect side for my Lemon Grilled Chicken….
** Different flavored balsamic vinegars can also be used for yummy variations of this tasty recipe!