Monday, March 1, 2010

roasted asparagus

Honestly I've never been a big fan of asparagus. I make myself eat it because I think I should like it and it's very healthy, but steamed? Ick. There's a particular taste component that repulses me. I'll eat it when prepared as an appetizer wrapped in goat cheese, bacon, and dates ... but not regularly!

But roasted? Oh, baby. THAT is another story. I discovered roasting vegetables last year, and there has been no turning back. So I thought, why not? Oh, yum. Oh, yum, yum, yum. The roasting kills that icky taste and I'm a happy asparagus-muncher.

olive oil
salt (I used Himalayan pink freshly ground) - go light on the salt - I find the roasting really emphasizes the saltiness
pepper (freshly ground - I used lemon pepper)
dried red chili pepper flakes

Preheat the oven to 400 degrees.

Wash and dry the asparagus. Snap off the woody ends as necessary.

Spread out on a baking sheet single layer and spray with olive oil. (If you have no spray oil, you can roll it around in a plastic bag or bowl with about 1 T to 1 bunch asparagus - to lightly coat t.)

Sprinkle salt, pepper, and pepper flakes on top.

Bake 10-20 minutes, depending on size and how you like them. (I like 'em crispy, so I go full time.) Stir every 5 minutes or so.



  1. Mmmmmmmmmmmmmmm...I love asparagus any way. I'd do this and roll it up in a foil packet and toss it on top of the bbq in the summer. yummy! and maybe sprinkle some citrus salt on top...oooo...^_^