Wanna guess how I know when Spring is coming?
When Asparagus goes on sale!
Asparagus goes on sale only 2 weeks out of the year, am I right? Usually, it is a treat to buy a bunch of asparagus because it can run between $3-$4 for one small bunch.
This week it was on sale for $1.60, hallelujah! I couldn’t pass it up.
My hubster isn’t a huge fan of these delightful green stalks, but he’ll eat it to appease me. Our toddler wouldn’t touch it, but I’ll convert him sooner or later!
When you want to enjoy these delicious early spring green vegetables the best way is the simplest way, deliciously roasted with a little olive oil, salt, and pepper. Perfection…
- 1 bunch fresh asparagus
- 2-3 tablespoons olive oil
- Kosher salt and freshly cracked pepper, to taste
Directions: Preheat the oven to 400 degrees. Wash the asparagus and chop off about 1/2 inch from the bottom of the stalk, this part is usually the toughest. Dab the asparagus dry with a towel, you don’t want it to steam in the oven instead of roast. Place the asparagus on a baking sheet and drizzle with olive oil, gently toss the asparagus to evenly coat with the oil. Spread the asparagus out evenly on the baking sheet and sprinkle with kosher salt and freshly cracked black pepper. Place the baking sheet in the middle of your preheated oven. For thin tender asparagus begin checking for tenderness after 10 minutes of roasting, they should be ready between 12-15 minutes. For thick asparagus stalks begin checking after 15 minutes, these took about 20 minutes total. Your asparagus should be tender, but not completely floppy. Enjoy!
Start by washing and drying the asparagus. I also like to wack off the bottom half inch or more from the end.
The end of the stalk is very “woody” which basically means tough, we don’t want that!
Drizzle some olive oil over the top and toss by hand to coat the asparagus evenly.
Kosher salt and peppa!
Goodbye my little asparagus friends! You’re going into the oven now, muahaha!
In a 400 degree oven these bad boys took about 20 minutes until I was thoroughly satisfied. Thinner stalks of asparagus may cook within 10-12 minutes, just keep an eye on it so you don’t get floppy asparagus.
Even if it is floppy it will still taste delicious!
Just one bite before supper, I have to make sure they are perfect!
Roasting vegetables is such an easy way to amp up the flavor factors in such a simple way.
I can’t get enough of this roasted asparagus!
Next time, I’m going to make a double batch just for myself!
T.T.F.N. (Ta-ta for now!)