cateory: courses
Blasted asparagus
Reviews: 198
Ingredients:
- 11⁄2 pounds asparagus spears;
- 1 tablespoon extravirgin olive oil;
- kosher salt and ground black pepper, to taste.
How to make
Blasted asparagus
Blasted asparagus
- Preheat the oven to 475 F.
- Snap off and discard the tough ends of the asparagus. Arrange the spears in a single layer on a rimmed baking sheet. Drizzle with the oil and roll the spears back and forth to coat. Sprinkle with salt and pepper.
- Roast until crisp-tender and browned in spots, about 5 minutes, depending on the thickness of the spears. Serve hot or at room temperature.
- Variation: you can also grill the spears over medium-high heat. To keep them from falling through the grate, place them in a vegetable basket or on a mesh grilling screen. Lightly brush with oil and grill, turning and rolling with tongs as needed, until they are crisp-tender, about 5 minutes, depending on the thickness of the spears. It’s fine if the tips get a little charred. For an extra treat, cut a couple of lemons in half. Place them on the edge of the grill, cut-side down, until they get a little smoky and show grill marks. Squeeze the warm lemons over the asparagus (or any grilled vegetable) just before serving.
- What else works? you can replace the asparagus with whole tender green beans. You can also use ramp bulbs, scallions, or baby leeks; increase the roasting time to 10 to 15 minutes.
Comments for
Blasted asparagus
Blasted asparagus
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