Roasted asparagus is the vegetable side dish I prepare most often when I’m throwing a big dinner party because it’s quick and easy to make. Actually, I prepare it as often as I can, whether I’m having a dinner party or not, because asparagus is my absolute favorite vegetable. I’d eat it for breakfast, lunch, and dinner if I could. I roast the spears first until tender; when the tip of a knife goes in easily, the spears are ready to be broiled to get some nice, brown color. The timing here depends on how thick the asparagus are–pencil thin or super thick.–Eva Longoria
LC So Not Slimy Note
Know when you steam asparagus a little too long and the spears end up mushy and slimy? Actually, we don’t know what that’s like. At least, not since we started using this recipe for roasted asparagus. The foolproof technique and perfect timing intensifies, rather than dilutes, that inimitable grassy asparagus taste and leaves the texture of the stalks about as far from slimy as imaginable. (If you’re thinking an actual recipe for roast asparagus isn’t really necessary, that you’re too accomplished a home cook to need to be told how to do something so basic, think again. This über reliable recipe may convince you otherwise, turning out perfect asparagus, time after time.)
Roasted Asparagus Recipe
- Quick Glance
- 5 M
- 25 M
- Makes 6 to 8 servings
- 2 bunches (about 2 pounds total) asparagus, ends trimmed
- 1 tablespoon olive oil
- Kosher salt, to taste
- 1. Position an oven rack about 6 inches from the broiler and preheat the oven to 350°F (176°C).
- 2. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
- 3. Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you’re roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you’re stuck with whoppingly thick spears, let ‘em go for at least 12 minutes, maybe more.)
- 4. Leave the asparagus in the oven and turn the broiler to high. Broil until the asparagus is lightly browned in spots, 3 to 4 minutes. Watch it carefully so the asparagus doesn’t burn. Serve immediately.
Hungry for more? Chow down on these:
- Baked Crispy Kale from Steamy Kitchen
- Caribbean Roasted Vegetables from Eat Me, Delicious
- Roasted Asparagus with Bay Leaves and Crispy Capers from Leite's Culinaria
- Roasted Caramelized Root Vegetables from Leite's Culinaria
Roasted Asparagus Recipe © 2011 Eva Longoria and Marah Stets. Photo © 2011 Ben Fink. All rights reserved.