Asparagus is a tasty vegetable, available for just two months of the year from April to June. It’s prepared by breaking off the woody ends and trimming off any uneven ends. Good Food said: “Asparagus can be cooked in various ways, each bringing out different textures and flavours.
“Roasting asparagus in the oven is a hands-off method almost guaranteed to give you a juicy interior and crispy exterior, making it a great addition to salads or grain bowls.”
Other methods include boiling it, which can result in soggy asparagus, or charring it, but this can result in burning.
The Good Food team said: “Roasting asparagus is one of the easiest ways to cook this vegetable. Simply drizzle it with olive oil and pop it in the oven.” Drizzling the vegetables with oil prior to roasting can add a delicious flavour.
It can also help to enhance browning and crispiness, as well as prevent the asparagus from sticking to the baking sheet.
Olive oil complements the natural, earthy flavour of asparagus, adding a richness and depth that elevates the taste.
Whilst olive oil is expensive, you only need a small drizzle. Too much will not enable the vegetable to crisp up.
Once drizzled, place the vegetable into a preheated oven at 200C for just 12 minutes.
Season to taste with whatever flavourings you like, but Good Food recommended a simple blend of salt and pepper.
Serve in a salad, in risotto, or with lemon-roasted chicken and golden potatoes.
