We need more in our dinner arsenal, and oven-roasted asparagus is one of the easiest in existence. Roasting is my favorite method for cooking many vegetables, not the least of which is the glorious, green asparagus. (There's also and and , but I digress.)
First of all, preparing the asparagus is as easy as pie. Second, roasting is much more flavorful than steaming. Third, it's a last-minute dish that can go from fridge to platter in around twelve minutes.
Fourth, it can be served on its own or used in any number of side dishes or .
Who in tarnation can argue with that?
Make this to go with your . You'll be glad you did.
What's the best way to cook asparagus?
In the oven, baby! The best part of this recipe is that the asparagus get a little browned and charred in spots while also getting just tender enough (not soggy or mushy). You have the oven to thank for that. The oven also makes this method exceptionally quick and easy!
Should you snap the ends off asparagus?
You do need to remove the ends of the asparagus. They can be tough and woody and pretty unpleasant to chew. But instead of snapping the ends off, cutting the ends off with a knife seems to work better. Just gather a bunch of asparagus and lop off the ends all at once. Using a knife leaves you with prettier looking asparagus and allows for more precision so you don't end up snapping off more than you meant to.
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