This is my favorite way to serve asparagus. Easy, delicous, and keeps the asparagus slightly crunchy with tons of flavor. Another perfect Easter vegetable dish too.
ROASTED ASPARAGUS
1 bunch Asparagus, the thinner the stalks the more tender and tastier
drizzle of olive oil
salt and pepper
seasoning of choice, I often use herbs de provence*
To prepare asparagus, you need to “snap” off the bottoms. If you bend the stalk, it will naturally break off at the tender point. One way you can do it quickly is snap off one from the bunch, then lay it next to the bunch and cut off at that point.
Lay asparagus on a large rimmed baking sheet.
Drizzle with olive oil and seasonings.
Roll asparagus to evenly coat.
Bake at 400 degrees for about 10 minutes.
Serve hot.
You can also sprinkle with shredded or grated parmesan cheese before baking,
Drizzle with a lemony vinagrette after baking,
Or wrap in prosciutto before baking.
Ingredients
- 1 bunch Asparagus, the thinner the stalks the more tender and tastier
- drizzle of olive oil
- salt and pepper
- seasoning of choice, I often use herbs de provence*
Instructions
- To prepare asparagus, you need to "snap" off the bottoms. If you bend the stalk, it will naturally break off at the tender point. One way you can do it quickly is snap off one from the bunch, then lay it next to the bunch and cut off at that point.
- Lay asparagus on a large rimmed baking sheet.
- Drizzle with olive oil and seasonings.
- Roll asparagus to evenly coat.
- Bake at 400 degrees for about 10 minutes.
- Serve hot.
- You can also sprinkle with shredded or grated parmesan cheese before baking,
- Drizzle with a lemony vinagrette after baking,
- Or wrap in prosciutto before baking.
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