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.
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I find this is the only way I like my asparagus. We roast it then sprinkle balsamic vinegar on it yum! You should try it and let me know what you think. Guess you got to go buy more…ahh poor you 🙂
take care!
-beth
Hey Kimi,
Heidi Swanson has a great recipe in her Super Natural cook book called Straw and Hay Fettuccine Tangle. Where you use a bunch of asparagus spears. It’s delish, I highly recommend it.
I recently discovered your blog and I’m so happy I did! I do love asparagus prepared this way. We enjoyed Chicken Soba soup for dinner this evening. Thanks for the great recipes!
Beth,
Vinegar would be a wonderful addition, I am sure! 🙂 Yum!
Anita,
Thanks for the heads up! I will have to check it out.
Dorothy,
Thanks for the comment, it was so encouraging to me! I love the chicken soba soup. In fact, truth be known, we have had it several times this week! 🙂
I LOVE roasted asparagus,too! I make it just the way you have recommended! So delicious! I have learned that most vegetables are the best prepared the most simple of ways!
I didn’t realize that I even liked asparagus until I tried this recipe! Yum!!
During the English asparagus (April-June) I must single handedly consume at least 50% of the local crop.
I love to steam it. But quite frankly it is excellent simply roasted (as stated above) with a little black pepper, olive oil, and a teeny tiny sprinkling of salt. Great with parmesan cheese, and also a fried egg to dip your asparagus in.
Great post.
Hi Kimmi!
I have been “studying” your blog (along with a few others) for about two weeks now trying to soak up all the nutritious (and delicious) information I can about feeding my family with whole foods, like God intended for us to eat! Thank you for all that you are doing to encourage we readers!
I also love asparagus grilled. I toss it with some coconut or olive oil and coarse sea salt. I then grill it on one of those grill trays that has the little holes so things don’t fall through. Green beans are also great that way!