Roasted Asparagus
Servings: 4 people
- 16 ounces (1 lb) (500 grams) asparagus
- 1 tablespoon olive oil extra virgin
- 3 cloves garlic crushed
- ½ teaspoon salt
- 2 twists black pepper
- 4 wedges lemon optional to squeeze on top
- Preheat the oven to 400°F or 200°C. Rinse and trim the woody ends of the asparagus with a sharp knife.
- Transfer the asparagus onto a baking sheet and season with olive oil, salt, and pepper. Add the crushed garlic, and toss the asparagus stalks with your hands until evenly coated.Note: we don't use parchment paper here, but you can do so if you want to spend less time cleaning your baking sheet.
- Arrange asparagus on a single layer, then roast them at 400°F or 200°C for 10 to 15 minutes, depending on their thickness. Our thick asparagus took about 12 minutes. To check for doneness, poke them with a fork at the end of the stalk. It should slide in easily. The asparagus should be tender-crisp.
- Transfer to a serving platter and serve as is or with your favorite dressing. Serving suggestions are below.
SERVING SUGGESTIONS
LEMON AND HERBS The simplest way of serving oven-baked asparagus is with a squeeze of lemon juice and a sprinkle of finely chopped parsley on top. The acidity of the lemon makes their flavor pop; the parsley adds aroma and freshness. Optionally you can add some toasted nuts on top. Slivered almonds or pine nuts are our favorites. QUICK SALSA VERDE This is something popular in Rome, Italy. If you've ever been there, you probably noticed that they drizzle this thing on roasted vegetables and pizza. To make it, take a big handful of Italian flat-leaf parsley. Add it to a blender with a couple of tablespoons of extra virgin olive oil, a pinch of salt, and the tip of a clove of garlic. Blend for a few seconds and drizzle on the asparagus. This is so quick yet so delicious! MUSTARD VINAIGRETTE A simple, tangy, slightly sweet and sour dressing. Make it with 2 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, 1 teaspoon of mustard, ½ teaspoon of salt, a few twists of black pepper, and some grated garlic (or garlic powder). Whisk well and serve alongside the roasted asparagus for people to drizzle on top. This vinaigrette adds a lot of flavor to this simple recipe. It's tangy, zesty, a little sweet, and sour. It's delicious with oven-baked asparagus.