Asparagus is available all year long, but it is at its peak in the spring. This recipe for roasted asparagus showcases the flavor of the asparagus and couldn’t be easier. If you have an oven and about 15 minutes you can make a quick tasty side dish.
One of the best things about asparagus is that it is essentially ready to cook as soon as you get it home. Just cut off the bottom third of the stalks and give them a rinse. They usually come wrapped in two rubber bands, so you can cut them all at the same time. Some people peel their asparagus, but if they are fresh there is no need. When you buy
Some people peel their asparagus, but if they are fresh there is no need. When you buy asparagus make sure the stalks are firm and straight. Look at the tops of every stalk to make sure the tips are tight and closed. If the tips are yellow or dry looking they are old. Check the bottom to ensure that the stalks are not dry, cracked, or woody. During the spring it should be very easy to find fresh asparagus, so don’t settle for sub par asparagus.
For this recipe, you can choose either thick or thin stalks of asparagus. If you choose thicker stalks it will probably take an extra couple of minutes to cook, but you should probably check them at around five minutes.
- The zest of one lemon
- 2 Garlic cloves minced
- 1/4 Cup of minced parsley
- Red pepper flakes (optional)
- Olive oil
- Salt and pepper to taste
- Preheat your oven to 450 degrees.
- Cut and rinse your asparagus and dry with paper towels. Coat the asparagus with olive oil and season with salt and pepper.
- Place the asparagus on a sheet tray in a single layer.
- Roast in the oven until tender. This should only take a couple of minutes. Once tender remove from the oven and toss with the lemon zest, parsley, garlic, and red pepper flakes.