Asparagus is starting to hit the stores, tempting buyers like me to bring it home for a special treat. I thought I would share my very favorite way of making asparagus, which we had on Easter Sunday. It was so good!
Steaming vegetables is often the most nutritionally focused way to prepare them. But it can be a little boring sometimes. I make a lot of vegetables for my husband, and it can be the highlight of our meal. So I try to find recipes that are really flavorful. Jame Peterson’s book, Vegetables, has been incredibly helpful in learning both basic and fancy ways of preparing many different types of vegetables. It was in this book that I first learned more about roasting vegetables. Wow! Roasting vegetables really brings out a depth of flavor. I like steamed asparagus, but it almost seems like a different vegetable compared to roasted asparagus. It has that much more flavor.
These are the directions found in his wonderful book. It has just a few ingredients, but it certainly isn’t lacking in flavor! The only note I have is that the cooking time can vary a little depending on how big your asparagus is, and how well done you want it. He notes in a header that roasting it will cause the asparagus to lose a little of its color (but you gain a ton of flavor, so I’m not complaining!).
Roasted Asparagus, by James Peterson
Makes 4 first course or side-dish servings
2 pounds medium asparagus
2 tablespoons of extra virgin olive oil
salt and freshly ground black pepper
Preheat the oven to 400 degrees. Trim and peel the asparagus (peel the bottom half, makes for a more tender asparagus), toss it in the olive oil and arrange it in a baking dish just large enough to hold it in a single layer. Sprinkle with salt and pepper and bake for 15 minutes. Gently toss or push the asparagus around with a spoon every 5 minutes to help the asparagus cook evenly. Serve immediately, or serve when cool.