Asparagus. Three ingredients and an oven, and you’ll have a vegetable that’s tasty and tender.
To be honest, this recipe is so simple that I considered not sharing it. But then I have friends who have never heard of doing asparagus in the oven. I figure if I have friends who don’t know, there are probably others out there who don’t know, either. I like to use a dark tray because it just seems to get done better.
If you’re fortunate to have this wild vegetable growing in a field or pasture, go pick some. On one farm we lived my kids and I went out every other day and picked some stalks that popped up in one of the fields right next to the house. You know how much I wish I could do that now?! As it is, Food Lion is the closest I can get to fresh asparagus until the Farmer’s Market opens up.
Wash the asparagus and drain. If you prefer, you can cut the stalks in half. I leave mine whole.
Place the washed pieces on a pan or tray, then sprinkle with olive oil and sea salt. Turn it over to mix in the olive oil and sea salt, and it’s ready to bake.
Place the tray in a 450 oven and bake for 15 minutes, stirring half-way through. If you have a large amount on the tray, you might need to bake it longer. Fifteen minutes is enough for one stalk.
Children will love this recipe because the asparagus is tender without being soggy. It will be tasty without becoming a soggy vegetable. Who wants to eat a soggy vegetable? Not me!
Try this recipe. I think you’ll be glad you did.
Oven Roasted Asparagus
- 1 bunch asparagus washed and drained
- olive oil - 1-2 Tablespoons
- Sea Salt - for seasoning
- Wash and drain asparagus
- Cut off ends if they are thick and touch
- Cut into halves - optional
- Place asparagus on a tray
- Sprinkle with olive oil and sea salt
- Toss asparagus on tray
- Bake at 450 for 15 minutes, turning half-way
That’s it. Now, wasn’t that easy?