Asparagus isn’t something we eat often, but I always feel compelled to grab a bunch when they show up at the grocery this time of year, standing upright, as if at attention waiting for someone to notice them. I did notice and brought home a small bunch for roasting. Roasting accentuates vegetable’s flavors in a way other techniques just don’t. And the aromas that waft through are just wonderful, the best air fresheners in my book.
Along with a few sprigs of rosemary and thin lemon slices, this asparagus is tossed in olive oil, and sprinkled with salt and pepper, then roasted on parchment lined baking sheet until preferred doneness. Personally, I like it somewhat browned, with crispy tips.
A basic recipe no doubt, but easy and pleasing. And it makes such a nice compliment to steak, broiled fish, or sliced up and added to a risotto.
- 1 bundle/bunch of asparagus
- 1 lemon
- handful of rosemary sprigs
- 2-tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 400°F.
- Thinly slice half of lemon.
- Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.
- Toss all with olive oil, as well as salt and pepper.
- Squeeze juice from remaining half of lemon.
- Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
- Serve warm.