Perfect Asparagus Food
ROASTED ASPARAGUS
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
Provided by taylortwo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Cut off the woody bottom part of the asparagus spears and discard.
- With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
- Place asparagus on foil-lined baking sheet and drizzle with olive oil.
- Sprinkle with salt.
- With your hands, roll the asparagus around until they are evenly coated with oil and salt.
- Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
- They should be tender when pierced with the tip of a knife.
- The tips of the spears will get very brown but watch them to prevent burning.
- They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
BEST EVER ASPARAGUS
I have never had asparagus as good as this recipe from my friend Stacy in Virginia. My Hubby and I easily eat an entire bunch in one sitting! This is so EASY!!!
Provided by christymarsh
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 500 degrees F.
- Wash the Asparagus.
- Cut off the woody ends.
- Lay the Asparagus out on a cookie sheet.
- Spray with Olive Oil Making sure to coat the spears but not drench.
- Bake for 15 Minutes.
- Salt or season as you like. My favorite is to use Broiled Steak Season Salt.
Nutrition Facts : Calories 70.4, Fat 0.7, SaturatedFat 0.1, Sodium 44.8, Carbohydrate 13.2, Fiber 6.4, Sugar 4.2, Protein 7.7
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Author Kelsey MuellerPublished 2018-02-26Estimated Reading Time 4 mins
- Buy the freshest asparagus you can find. The snappy texture of asparagus can go limp rather quickly. The more locally grown your asparagus, the less time it’s been in storage.
- Know which type you like best. Many people prefer thin asparagus stalks for their tender texture. Thin asparagus is indeed delicious at its prime, tender and sweet.
- Store asparagus properly. Asparagus bunches tend to come tightly belted by a rubber band. As soon as you get home, snip off this constrictive belt!
- Wash it well. Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off.
- Break off the woody ends with an easy trick. Unsure how much of the end to trim off? Let the stalk tell you. Gently bend the asparagus. You’ll be able to feel where it wants to break.
- Peel fatter stems. If your stalks are large, peel them to reduce the risk of a stringy texture. Use a vegetable peeler to peel the tough area of the stalk, from the end to just below the tip.
- Cut it up to mask imperfections. If you know your asparagus has gone a bit bendy, or if you’re serving it to texture critics like children, do yourself a favor and chop up the asparagus.
- Don’t overcook it! If you only obey one rule, let it be this one. Overcooked asparagus is a sad, mushy experience. Whether you’re steaming or roasting, cook it until it’s just tender.
- Play with flavors. Asparagus is straight-up delicious with just butter or oil and salt. But it actually pairs well with a surprising range of ingredients.
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