Roasted Asparagus

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On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they will steam in lieu of roasting, and spritz them with olive oil using my olive oil mister and then sprinkle them with kosher salt and pepper. I then toss them over and spritz, salt and pepper the other side and put them in for 15 minute intervals. Asparagus is ready in 15, others take longer. If they aren’t done, I toss them again, and put them in for another 15 minutes. Repeat as necessary. Typically until a fork can go into the veggie easily.

If you don’t have a handy dandy olive oil mister, you can toss the veggies in a bowl with olive oil—you can also add minced garlic since garlic makes everything better.

If I’m making the veggies ahead of time (like on Sundays) I put them into a container when cooled and into the refrigerator. I can then add them to soups, serve as a side, add to a dish, or puree them for the soup. Or eat right out of the container—there are worse things to snack on right!

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