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Roasted Asparagus

April 2, 2008 by KimiHarris 11 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


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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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Gluten Free, Sides, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Jason and Beth

    April 3, 2008 at 9:04 am

    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

    Reply
  2. Anita

    April 3, 2008 at 4:23 pm

    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.

    Reply
  3. dorothy

    April 3, 2008 at 5:13 pm

    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!

    Reply
  4. Kimi Harris

    April 3, 2008 at 9:18 pm

    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! 🙂

    Reply
  5. Kim

    April 8, 2008 at 12:01 pm

    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!

    Reply
  6. Veronica

    April 17, 2009 at 6:41 am

    I didn’t realize that I even liked asparagus until I tried this recipe! Yum!!

    Reply
  7. Charlie

    June 15, 2009 at 1:31 pm

    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.

    Reply
  8. Caroline

    August 8, 2010 at 5:51 pm

    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!

    Reply
  9. Robin R.

    April 12, 2011 at 10:56 am

    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!

    Reply

Trackbacks

  1. Ode to Spring in Recipes says:
    April 8, 2011 at 3:45 pm

    […] what would spring be without asparagus? Ours are most often roasted for a more intense flavor and lovely texture. But soup treats it well, whether as an addition to […]

    Reply
  2. 5 ways to enjoy asparagus says:
    May 4, 2012 at 11:43 am

    […] Roasted Asparagus Roasting brings out all of the depth of flavor possible with asparagus. I could eat roasted […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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