Wednesday, March 14, 2007

Simple Roasted Asparagus

It's a gorgeous day. The sun is shining, the snow is melting, it's going to get up to SIXTY degrees today! (I didn't wear a coat to work.) The promise of spring is in the air, even if it's only going to get into the 30s tomorrow.

So let's celebrate with early season asparagus!

Roasting asparagus is my favorite way to prepare -- and eat-- them. They're crunchy, flavorful, and piping hot. It's just delicious, and could not be simpler to whip up. All they need is a little sea salt and freshly ground black pepper, and they're ready to be pared with something casual, like roast chicken, or a dressier dish, like eggs Benedict or a fabulous Quiche Lorraine.

I made these the other night, and we snarfed them down pretty quickly. They were so good, I'm going to have to make them again very soon.

Simple Roasted Asparagus
1 1/2 pounds asparagus spears
1 -2 large garlic clove(s), minced
2 teaspoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400-degrees F. Lightly spray a 13x9 baking dish with cooking oil.

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside.

Place garlic into the prepared baking dish, crushing the garlic into the pan a bit with the back of a wooden spoon. Add asparagus, drizzle with oil, tossing to coat. Sprinkle asparagus with salt and pepper. Bake for 20 minutes, stirring once.

Yield: 4 servings

Grade: A


Rachel said...

I love roasted asparagus!

Jerry said...

OK, you've got me drooling! I haven't made fresh asparagus in forever, but it's going on the list of "must haves" for the week, just as soon as I'm sure everyone in the house is over the flu, that is...

Papa J said...

I've got a birthday coming up and I always celebrate with asparagus. Looks like I'll have a new recipe to try.

The good thing about asparagus is my kids hate it so I get to eat theirs!

Laura Rebecca said...


Papa J, that's how my stepkids are about sweet potatoes. That makes absolutely NO sense to me, but I'm just grateful for it.

Terry B said...

This sounds delicious and easy, a winning combination in my book.

Over at Apartment Therapy's Kitchen site, Faith recently posted a sesame salt that would give you another cool variation on this, I think.

She toasted about 5 tablespoons of white sesame seeds in a dry skillet for a few minutes. When the seeds were cool, she put them in a spice grinder with a tablespoon of kosher salt. Then she ground them with a couple of quick bursts. Also easy. And I bet the two together--your asparagus and Faith's sesame salt--would be incredible.

Laura Rebecca said...

Terry: such a good idea! Thank you for mentioning it.

Doodles said...

talk about an early spring gift - that is what asparagus is. My fav veggie and so good for you. I have sauted it in a mixture of chili oil and sesame oil for a toasty spicy flavor.

Peabody said...

This is the BEST way to have it.