I can’t think of a simpler, yet delicious way to learn how to cook asparagus than roasting it. If you’re not sure how to store and/or prepare asparagus, please check prepping asparagus which is located in the Ins & Outs of my website which instructs how to buy and prepare fruits and vegetables. Roasted asparagus doesn’t have to be served hot. It’s just as delicious room temperature which makes it ideal for both novice and more experienced cooks who are preparing an entire meal!
Asparagus varies in width of the stalks. This recipe is based on medium-width stalks — think Mama Bear of Goldilocks. So that means that if you have pencil-think stalks, reduce the cooking time a lot, and if they’re Daddy Bear-sized, increase it by a minute or two. The asparagus will continue cooking on the hot baking sheet, so remove it from the sheet ASAP! Lastly, if you want, you can add grated parmesan or romano cheese to the asparagus and run it under the broiler to melt it. Just remember that asparagus will turn mushy really quickly so if you’re adding cheese and broiling it, undercook the asparagus for two minutes.
- 1 lb. asparagus, prepped – see prepping asparagus
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse salt
- dash of coarse black pepper
- grated romano or parmesan cheese, optional
1.Preheat oven to 400 degrees F.
2.Place the prepped asparagus on a flat cookie sheet. Sprinkle with the oil, salt and pepper and toss to coat.
3.Roast for 8 minutes. If you’re planning on adding cheese, then bake for 6 minutes.
4.Remove from the oven and place on a serving tray. If you’re adding cheese, sprinkle cheese over the asparagus and broil until the cheese is melted. Remove to a serving platter immediately.
Grocery Bag: Roasted Asparagus