Here’s another simple side that requires almost no prep work, thus allowing you to focus on a more intricate main course (or anything else you want to focus on, for that matter). I think of the two main ways to cook asparagus (dry heat and wet heat), dry heat is the best. Whether you grill or roast, dry heat brings out a tremendous earthy/nutty flavour in the asparagus that you don’t get with steaming or boiling (which accents the grassy flavours). Personally, I’m not a huge fan of the grassy flavours, so 9 times out of 10, I use a dry heating method, and I’d like to share my favourite with you today.
Time: 15-30 minutes (depending on the thickness of your asparagus)
- Any seasonings you like. I usually try to keep it simple to let the asparagus flavours shine through brightly, so I’m just using a pinch of salt…but a little black pepper and garlic powder added usually doesn’t hurt.
- Preheat your oven to 350 degrees F
- Line a baking sheet with a little foil (lightly oiled) to make cleanup easier later (optional…if you like cleaning, skip this!)
- Cut the woody/fibrous ends off your asparagus, and place the stalks on your sheet
- Give the tops a quick spray, and apply your seasoning
- Roast for 10-25 minutes until you asparagus reaches your desired level of doneness
- Plate, devour, and enjoy!