Filled with nutrition, including fibre, folate, and vitamins C and K, asparagus is a delicious and versatile vegetable that can make a beautiful statement. For those who are not a fan of asparagus, it could be down to the way it’s being cooked. Instead of boiling or blanching it, cooking enthusiast Samira of Alpha Foodie blog has shared an “easier” method, and that’s roasting.
She said: “Crispy and sweet – there’s no quicker way to get delicious roasted asparagus that’s big on flavour, but easy and budget-friendly where it counts. When you roast it in the oven, its tips turn perfectly crisp and golden brown. This roasted asparagus recipe is packed full of goodness, ready in as little as 15 minutes, and makes a great veggie side dish outside the traditional rotation of broccoli, beans, and carrots.”
Ingredients (serves four)
400g asparagus
One tablespoon of olive oil
One teaspoon of salt
Half a teaspoon of black pepper
Two garlic cloves or more, depending on your preference, minced
Method
Start by rinsing your asparagus well to get rid of any dirt, dust, or germs – this is especially important with fresh asparagus.
If you need to, remove the woody ends of the asparagus. You can easily snap them by finding the pressure point of the stalk and pushing them down, or, if you prefer, cut them.
Next, arrange the asparagus in a single layer on a baking tray and season. Sprinkle liberally with salt and pepper, then add the minced garlic.
Drizzle the asparagus with olive oil so all the asparagus stalks are covered. Roast in a preheated oven for eight to 20 minutes at 200C/180C Fan/ Gas Mark 6, though the time should be adjusted for the size.
Thin asparagus needs eight to 11 minutes, medium asparagus needs 12 to 15 minutes, and thick asparagus needs 16 to 20 minutes.
Samira claimed: “When properly cooked through, the roasted asparagus should be easily pierced with a fork and be tender, though with a crispy exterior.”
For those who prefer to keep their side dishes simple, the “best way to enjoy roasted asparagus” is with a squeeze of lemon juice or some butter allowed to ooze all over the hot stalks.
Extra seasoning can be added to complement the asparagus’ unique flavour. The cook said that she’s partial to garlic parmesan asparagus.
For this, just sprinkle the seasoned stalks with fresh parmesan before baking. Samira explained: “This gives it a whole new boost of flavour and can turn an ordinary side dish into something spectacular.”
