I’m on a horseradish kick lately and this is my latest concoction! A simple roasted salmon topped with a creamy and zesty horseradish sauce. Serve with a side of roasted asparagus and you’ve got a complete no-fuss meal! Salmon: large piece of skin on […]
Steam is for a spas and steamed asparagus is dull in color, flavor and texture. Give oven-roasting a try and discover a new depth for a classic veggie.
- 1 Bunch of thin asparagus
- 1/8 cup of Extra Virgin Olive Oil
- 1 1/2 tsp Kosher or Sea Salt
- 1 tsp Pepper
- Preheat your oven to 400 degrees Fahrenheit.
- While the oven is preheating, break down your Asparagus. Select a single stem and with one hand, hold the bottom of the asparagus. Place your other hand at the middle and slowly start to bend the asparagus over until it snaps. Use the broken asparagus as a guide for the rest of your stems and trim them accordingly. Unless you’re into making your own vegetable stock, discard the bottoms.
- Toss the asparagus into a pyrex dish and pour over about 1/8th of a cup of Extra Virgin Olive Oil.
- Add about 1 1/2 teaspoons of Kosher or Sea Salt to taste.
- Add about 1 tsp fresh cracked black pepper to taste.
- Toss the asparagus until all spears are well coated. (ditch the tongs here and get your hands dirty).
- Roast the asparagus in the middle of your preheated oven for about 20 minutes until the tips of the asparagus just begin to get crispy. (Remember, char and crispy are two different things)
Asparagus is sold in very thin and very thick stalks. If your grocery store only has the thicker stalks in stock, then trim off the dark green flesh from the bottoms of your asparagus with a potato peeler to mitigate the fibrous texture.
Feel free to customize this dish with your favorite accessory: chopped garlic, paprika, onion powder, or pitted kalamata olives would all make wonderful additions.