Roasted asparagus is one of our favorite sides. It is requested often and we have it at least once a week around here. The funny thing is, I hear often from guests at our dinner table that they don’t like asparagus. Well, that may be true from how you have had it before, but at least try it is always my suggestion…and then they end up loving it. Most people use asparagus out of a can…that is their first mistake. Always, always, always use fresh asparagus. It tastes better and is better for you. Another problem is that people usually boil it. Yuck, I don’t like it that way either. So, while you may have always said you don’t like asparagus or you may have been afraid to try it…I HIGHLY suggest you try it roasted!!
When you are choosing asparagus you want to choose a bunch that doesn’t look wilted and is bright green in color.
Now, most folks will tell you that you bend each individual stalk and where it bends easily is where you snap it. I have found that it is time consuming to do that. So, I just leave them bound by the rubber bands and cut them all at once where I think they need to be cut. You can see in the picture above that I cut just before the stems start to get lighter. That way you get the healthiest part of the plant with the most flavor and it doesn’t take forever to get there.
Once you get your asparagus cut, line a baking sheet with aluminum foil and spread the asparagus out on it. Drizzle with Olive Oil, sprinkle with Kosher salt and pepper then sprinkle with lemon juice. I never measure how much I use but you want to go lightly with the olive oil and lemon juice and the salt and pepper to taste. To much liquid in the pan will make the asparagus soggy and that is what we want to stay away from. Then simply bake on 400 degrees for 15-20 minutes.
My asparagus looks a little dark here because we like ours a little more done than most. It is all about your personal taste. But seriously…just give it a try, I think you will be hooked!!
Absolutely yummy, thank you!