Thursday, January 22, 2009

Roasted Asparagus

I love asparagus but at certain times of the year it can become very expensive. Trader Joe's has the best frozen asparagus, even my chef husband who swore he would never like frozen asparagus loves it. I really prefer the frozen one because all the pieces are a nice thin size and cook evenly. Also a bag is under $4.

When using it frozen I just lay it frozen and mix with the oil, salt and I usually add in some garlic powder and pepper. The direction below about peeling are for fresh.

In my picture is one bag of the Trader Joe's brand

Roasted Asparagus

25 min 10 min prep
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

  1. Preheat oven to 425°F.
  2. Cut off the woody bottom part of the asparagus spears and discard.
  3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
  4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  5. Sprinkle with salt.
  6. With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife.
    The tips of the spears will get very brown but watch them to prevent burning

No comments: