We used to rarely eat asparagus because my inclination is always to saute it. And that never easily got the tough, raw flavor out of the stalks. I find few restaurants do it well either, so I usually end up just eating the flavorful top portion. At my best friend elysia’s a few weeks ago she made roasted asparagus which were so easy and such a better consistency (less stringy-chewy). Asparagus is now firmly implanted into a weeknight vegetable side routine.
And I love that it keeps longer than another one of our favorites – green beans.
ROASTED ASPARAGUS
Serves 3-4
1 bundle asparagus
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon balsamic vinegar
Shredded parmesan
Salt & pepper
Preheat oven to 450 degrees. In a glass 9×13 baking dish, toss asparagus with olive oil, garlic, and balsamic vinegar. Season with salt & pepper. Roast for 25-30 minutes. Top with shredded parmesan.
- 1 bundle asparagus
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- Shredded parmesan
- Salt & pepper
- Preheat oven to 450 degrees. In a glass 9x13 baking dish, toss asparagus with olive oil, garlic, and balsamic vinegar. Season with salt & pepper.
- Roast for 25-30 minutes. Top with shredded parmesan.