In the interest of full disclosure, I love asparagus.
You can serve them to me from a freezer bag, can or jar and I’m yours. I’ll slurp a cream of asparagus soup until the cows come home. And pickled? Oh, my.
I’ve grown some asparagus beds in my time (no small feat) and I’ve shopped farmer’s markets in search of the elusive pencil-sized shoot candy more times than I can remember. But the rubber band-bound stalks seem to call out to me from their ice bed almost every time I head to the grocery store.
Did you know? In ideal growing conditions, the asparagus plant produces a small red berry. Don’t eat it! It’s toxic.
The only issue I have with roasted asparagus is that this cooking technique brought my children into the fold. It’s true that most (responsible) parents want their offspring to eat their veggies. But when it comes to the smoky, sweet delectable flavor of roasted asparagus, I’d rather have them all to myself.
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Roasted Asparagus
Roasted Asparagus — Smoky. Sweet. Delectable.
- 2 lbs - Fresh asparagus (thicker spears are better for roasting)
- 2 TB - Oil (neutral oil such as vegetable, grapeseed, etc.)
- 1 TB - Kosher salt
- Preheat oven to 400ºF.
- Cut or break off tough ends (base) of the asparagus.
- Place in a large cast iron skillet (my preference) or on a baking sheet and drizzle with oil, tossing to coat.
- Sprinkle with Kosher salt.
- Roast until slightly caramelized and crisp-tender, about 20-25 minutes.