Asparagus should be every busy cook’s vegetable BFF. Seriously. It should be part of your regular vegetable rotation based simply on the fact that it’s delicious, good for you and you can roast it up in minutes! We’ll have none of that slippery, slimy, mushy stuff from the can. (Who’s buying that stuff? Stop them, now!)
When cooked properly, asparagus should be crisp-tender. You should enjoy a gentle crispness at first bite and the center should be tender. It’s important to trim the tough, woody stems from the asparagus before you cook it. (I’ve got the tips on how to trim asparagus here. Hint: You can use a vegetable peeler or even simpler, just hold each spear – one end in each hand – and bend the spear until it snaps. It will naturally break at just the right point where the woody part ends and the good part begins.)
Grab a sheet tray. Trim your spears. A drizzle of olive oil, a sprinkle of salt and pepper, a toss with minced garlic and a spell in a hot-hot oven and 12-15 minutes later, you have a perfectly roasted, nicely seasoned vegetable side dish! It doesn’t get any tastier (or faster) than that!
Check out the rest of my DIY Valentine’s Day dinner menu here!
Adjust your cooking time based on the size of your asparagus spears. Thinner spears will cook faster. You’ll need more time for thicker asparagus.
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