Oven Roasted Asparagus

Martha Stewart Living (March 2008)

We're big fans of roasted vegetables, especially in the winter.  They're easy to prepare, good for you, and make excellent side dishes.  In fact, this winter, we have roasted Brussels sprouts or cauliflower on an almost weekly basis.  Our friends -- many of whom we have inducted into the Brussels sprouts or cauliflower fan club -- are likely tiring of our obsession with these two vegetables, which have become our go-to sides for almost any meal. 

We've long loved asparagus, but often have mixed results when cooking it.  Whether overdone, underdone, woody or bland, it's as often a hit as a miss, except when roasted.  Roasted asparagus, though a distant third to sprouts and cauliflower, could compete for our vegetable affections.

Roasting vegetables is especially appealing because of the simplicity of the technique:  vegetables + olive oil, salt & pepper + 20-30 minutes in a hot oven = yields delicious results.  This recipe from Martha Stewart Living does just that. 

Oven Roasted Asparagus
Martha Stewart Living (March 2008)

2 pounds slender asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper to taste

Preheat oven to 425.  Peel bottom half of each asparagus stalk.  Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. 

Roast until tender and golden, about 15 minutes.

Comments

[Todd]

Thanks for posting this! I made this w/ some Organic Roasted Red Pepper & Basil Chicken Sausage links. It was the perfect side.