Amazingly Easy Oven Roasted Asparagus
I’ve been making a ton of asparagus so far this year; it’s just so delicious and very easy. I tried steaming and sauteing but never really got the results I was looking for and then I remembered that my mom used to always cook it in the oven. Well, she used her toaster oven, but close enough. I started making oven roasted asparagus and I never looked back.
What I love about oven roasted asparagus is that it starts like this:
And the oven’s heat makes the ends open up and they get crunchy and delicious and the stem doesn’t get soggy and the super delicious amazingly easy oven roasted asparagus looks like this:
Easy Oven Roasted Asparagus
12 ounces asparagus (this would work for a pound, just up the oil a tiny bit)
1 teaspoon olive oil
salt and pepper (I used smoked salt or sea salt)
- Preheat oven to 375° F (I use convection, so maybe 400° for conventional)
- Rinse and dry asparagus and then snap or trim the rough stem end (not the flowery end)
- Spread asparagus out on the roasting pan and drizzle with oil, toss to coat
- Sprinkle asparagus with a generous pinch or salt and a few grinds of black pepper
- Bake for 10 minutes, remove the pan and give it a gentle shake. Bake for 3-8 additional minutes depending on the thickness of the asparagus. For thin ones as shown, it took 13 minutes total.
This night, I served the asparagus with breaded, pan fried pork chops. Delicious! And the whole dinner only took about 20 minutes total.
ALSO! With all the hoopa about the end of google reader ::sob:: I just wanted to let you know that you can follow my blog on bloglovin if you decide that is the solution for you, just click the button below. (It’s also in the sidebar if you decide to do it later)