Roasted asparagus is an elegant vegetable that is super quick to prepare and looks impressive on a plate. Vegetables should not make you sad and yet they often do. I’ll tell you what makes me really sad. Steamed stuff. I much prefer roasting vegetables when I can and that definitely includes roasted asparagus.
Take asparagus. As a child, I didn’t even know that asparagus was a thing. There were maybe half a dozen so called vegetables in my life. Green beans, peas, corn (yeah yeah I know it’s a grain), carrots and broccoli. Although to be honest we never ate broccoli in our house but I still knew it existed. My range was very limited. So when I discovered asparagus, it took me a while to find the perfect way to enjoy it and in the end it was a simple method and for me, simple is good. It goes particularly good with our meatloaf recipe.
This takes 5 minutes in the oven at 400. If you use thicker asparagus then add another minute to the cook time.
You don’t need much oil here. When you prepare these, use your hands to spread the oil, salt and pepper on the asparagus. It will spread quickly and evenly. Plus the oil is good for your skin. Look at that, cooking and skin care in the same post.
- 1 Pound Asparagus
- 1 Teaspoon Olive Oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 400 degrees
- Wash and trim the asparagus
- Add to a cookie sheet
- Sprinkle with oil, salt and pepper
- Toss well and put in the oven for five minutes