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Spring has technically sprung, although with temperatures hanging around in the 40’s it has still not officially arrived (at least not in my book).
But still and all, asparagus is in the house! And if you haven’t seen some fresh, local asparagus in your area yet, just hang in there because it’s on its way.
Now there are many ways you can make asparagus, but roasted asparagus is a favorite for me. The outside gets a little bit crisp and the inside is sweet and creamy, so delicious.
Just make sure that you buy medium to large asparagus stalks for roasting and save the super skinny stalks for a quick steam or enjoy them raw in a salad. The very skinny stalks don’t hold up as well to the high heat of roasting but the heartier stalks are to die for.
Try serving these as a simple side dish or chop them up and add them on top of your favorite salad. I’m gonna share one of my favorite salads using roasted asparagus next week, so stay tuned.
In the meantime, enjoy the play by play down in the video below.
Perfectly Roasted Asparagus
- 1 lb. asparagus washed and trimmed
- 1 tsp. extra virgin olive oil
- Salt and pepper to taste
- Pre heat oven to 400 degrees.
- Place asparagus on a rimmed baking sheet and drizzle with extra virgin olive oil and season with salt and pepper. Use your hands to toss the asparagus in the oil and seasonings and then arrange asparagus on the baking rack so they are not touching one and other.
- Pop them into the oven for 20 minutes or until perfectly cooked. Cool and enjoy!