The first recipe back in the saddle is roasted asparagus. Why roasted asparagus, you ask? I will answer your question with a multiple choice:
A. Because it’s spring and asparagus is in season.
B. Because we need some more vegetable side dishes on this site.
C. Because asparagus is delicious.
D. Because I already had the picture and recipe ready to go in my Google Drive.
E. All of the above.
If you chose E, dear reader, you are correct. At this time of year, asparagus is tasty, vegetabley, and already photographed-ey! My favorite way to cook asparagus – or really any vegetable for that matter – is to roast it in a hot oven just until it picks up a bit of color. A simple seasoning of salt and pepper allows the flavor of the asparagus to shine through.
Warning: This recipe is no doubt a tasty way to cook asparagus but it’s still asparagus. Kids seem to have a natural hatred of these little trees and roasting them isn’t likely to change that. If this describes your kids (or husband or wife) hopefully they/he/she will grow out of it and learn to love these spring vegetables.
- 1 tsp Olive Oil (you can also use vegetable oil)
- 1 Bundle Asparagus, rinsed
- Salt and Pepper to taste
- Preheat the oven to 400°
- Using a big knife, cut off the bottom half to one inch of the asparagus.
- Toss the trimmed asparagus, oil, 2 big pinches of kosher salt and a few grinds of pepper together in a large bowl.
- Spread out in a single layer on a sheet pan and cook for 10 – 12 minutes until your asparagus is tender-crisp and oxymoronically delicious!
Here’s a tip to use when rummaging around the produce aisle for asparagus. Thinner stalks are more tender and a bit sweeter, while thicker stalks have a more asparagussy flavor.
Freezing asparagus, like most other vegetables, requires a quick blanching in salted boiling water (maybe 60 seconds) and then an immediate dip in an ice bath to stop the cooking. Drain, freeze in a single layer on a sheet pan until solid, transfer to a zip-top bag and store for about 6 months.
Michael hates asparagus so I don’t make it for us that often. If you ever invite us over to your house and are wondering what sort of vegetable to cook, I’d enjoy some asparagus!