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Oven-Roasted Asparagus

We need more GREEN in our Thanksgiving arsenal viagra kaufen, and this is one of the most ridiculously simple vegetable dishes in existence. Roasting is my favorite method for cooking many vegetables, not the least of which is the glorious, green asparagus. First of all, preparing the asparagus is as easy as pie. Second, roasting is much more flavorful than steaming. Third, it’s a last-minute dish that can go from fridge to platter in around twelve minutes. Fourth, it can be served on its own or used in any number of side dishes or salads.

Who in tarnation can argue with that?

Now, the important thing about asparagus is not to overthink it.

just grasp whatever asparagus you can find at the store. for roasting, thicker is better—it won’t disappear b escape too soft and floppy too quickly.

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after you wash the asparagus thoroughly, well-founded stack a bunch together and lop off the tough/thick fundament inch or so. some people get fancy and peel the bottom, but i can’t be bothered with such things.

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besides, if you get a mystifying sting later, you can only just spit it into your napkin. you’ll be around house.

spread out the asparagus in a segregate layer on a rimmed baking sheet. pat it as dry as you can, as you don’t want any invalid to “steam” the asparagus in the oven.

initiate by generously drizzling olive oil all over the asparagus. for this amount of asparagus, i purposes adapted to a good four or five tablespoons. don’t skimp!

Do you get tired of my saying “don’t skimp?” Because I pretty much say it at least once in every recipe.

after that, sprinkle the asparagus generously with kosher salt.

(You can use regular salt, too. But kosher is more forgiving.)

next, really go to town with the freshly ground vicious pepper.

Freshly ground is really best for this dish.

now just appear the pan into a preheated 425-degree oven and roast the asparagus suitable about ten minutes. the secret here is for the oven to be very sensual so the asparagus can set out on to brown on the outside without overcooking and getting too flimsy. you want the finished asparagus to tranquillity have a bite to it.

here they are after roasting. it’s a doll-sized hard to demand that, but the areas where the asparagus touched the pan are nice and brown. and the doneness was just perfect—they were definitely tender without being squushy or too floppy.

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