This is one of those recipes that is so easy, insanely good for you but looks elegant; it rocks! It’s also one of the first recipes I ever wrote. Today I’ve updated it a bit and wanted to remind you of how great it is!
Simple and clean, this recipe really highlights the great flavour of asparagus.
- Prep Time: 15 Minutes
- Cook Time: 18 Minutes
- Total Time: 33 minutes
- Yield: 4
1 Bunch of fresh Asparagus (usually 325g)
1 tbsp Extra Virgin Olive Oil
Coarse salt (about 1/2 tsp)
Fresh ground black pepper (several turns of the pepper mill; about 1/4 tsp)
Preheat your oven to 425
To prepare the asparagus bend it in half from tip to end and let it naturally snap. You can do this with a random spear and then use it as a unit of measure to cut the rest of the asparagus but honestly; it’s like an extra two minutes to break each spear individually and it results in awesome asparagus with no woodiness.
Next submerge the asparagus in cold water (in the sink or a large bowl) and agitate it (shake) and then let it rest for at least 15 minutes in the water. This will help any grit fall to the bottom of the sink/bowl and also some say this makes the asparagus more tender.
After the asparagus has been in the water for (at least) 15 minutes transfer it to a baking sheet and pat the asparagus dry.
Add the olive oil, salt and pepper.
Mix well ensuring the oil, salt and pepper are evenly distributed (use your hands; so much easier!).
Place the baking sheet in the oven when it reaches 425 and roast for about 18 minutes.
The asparagus is done when it is golden and the tips are slightly blackened… yum!
Check out the original photo of this recipe!