Simple Roasted Asparagus

By á-46

Asparagus is a Greek word that means shoot or stalk, but it is one of those vegetables that absorbs flavor well and can be as dressed up or dressed down as you make it. However, because it is delicate, cooking it can seem a daunting task. Not anymore. Roasting is probably the easiest, least fussy way to cook asparagus, and the results are truly delicious. The asparagus stays fresh looking and there's little chance of overcooking.


The tender tips of asparagus cook more quickly than the stems, which is why when it is boiled or steamed, it can become overcooked and mushy.

Ingredients

• Asparagus
• Perfect roasted asparagus should be made from fresh asparagus.

Preparation

Step 1

Here's a simple way to roast asparagus without jeopardizing the texture of the vegetable. For 1 pound of asparagus or about 15 to 20 average-size spears, use a large rimmed baking pan, such as a half-sheet pan or large jelly roll pan. The pan should be large enough to spread the asparagus out in a single layer.

Heat the oven to 450 F.
Wash the asparagus in a colander under cold running water. Cut or snap off the woody ends of the asparagus. They will usually snap right at the place where they become tough or woody. Just gently bend and snap. Discard the ends or save them to use for broth or sauce. Peel the stalks, if desired. Leave the spears whole or cut into shorter lengths.
Toss the asparagus spears with 2 tablespoons of olive oil. Arrange the spears in a single layer in the baking pan. Sprinkle lightly with kosher salt or sea salt.
Roast for 8 to 10 minutes, depending on the thickness of the asparagus. The tips will be lightly browned.
If desired, sprinkle with a little freshly ground black pepper and lemon juice before serving.
Makes 4 servings.