Perfectly Cooked Roasted Asparagus Food

ROASTED ASPARAGUS

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.

PERFECT ROASTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
• Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
• Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
• Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
• Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

PERFECTLY COOKED ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees.
• In the meantime, "trim" each spear by grasping both ends and gently bending until it snaps in half. (You might lose more of the stalk with the thicker ones, but you won't lose the tender part anyway so it's OK.).
• Spread the tender top halves in a single layer on a foil-lined baking sheet; discard the woody stalks.
• Drizzle a bit of olive oil over top (a tablespoon or two) and add garlic.
• Season lightly with salt and red pepper flakes; season liberally with the black pepper.
• Toss to coat.
• Cook in the preheated over for 10-15 minutes or until asparagus is bright green.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.

PERFECT ASPARAGUS

Steps:

• 1. Preheat oven to 425. Break the stem end off of the asparagus. It has a natural breaking point, so just bend the stalk near the end, and it should break cleanly. (the fresher the asparagus, the closer to the end it seems to break). Rinse the asparagus and pat dry with a paper towel.
• 2. Line the asparagus in a single layer on a baking sheet. Drizzle with olive oil and roll them around with your hand to cover each stalk. Sprinkle with garlic salt.
• 3. Bake at 425 for 8-10 minutes depending on the thickness of the stalk.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
• Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

THE BEST AIR FRYER ASPARAGUS

Steps:

• Trim the hard ends off of the asparagus.
• Drizzle the asparagus with the olive oil and season with garlic salt, salt, and pepper as desired.
• Spray the bottom of the air fryer pan with non-stick cooking spray for easy clean up.
• Place the asparagus in a single layer in the bottom of the air fryer.
• Set the air fryer to 400 degrees and set the timer for 8 minutes. If asparagus is thin, start checking for doneness at 6 minutes.