Springtime is asparagus season, so I’ve been on a big kick lately! There’s nothing like fresh asparagus — I especially love the thin, crunchy kind you can get at farmer’s market. They definitely beat the big, meaty, mass-produced stuff any time!
This is one of my absolute favourite ways to prepare asparagus. Generally speaking, roasting any vegetable tends to make its natural flavour even richer and deeper, and requires minimal effort. I find that this technique works especially well for asparagus, as it gives it a wonderful texture as well as enhancing its flavour. I also like that it is super quick and easy, so I can enjoy these on short notice or when I’m in a hurry.
In other news, I’ve signed up for a CSA share again this summer, this time with a friend, and I am so excited to start getting fresh local produce delivered to my home! If you’re not familiar with how Community Supported Agriculture works, read up on it here.
1 bunch asparagus
salt and freshly cracked black pepper
1. Preheat your oven to 350º.
2. Wash your asparagus. Trim off the wooden ends — they tend to be darker, purply grey, and have a tough texture. The easiest way to get rid of these ends is to hold the asparagus in your hand and gently bend it until it snaps naturally. Discard the ends.
3. Drizzle a bit of olive oil on a baking sheet and sprinkle salt and freshly cracked pepper over the surface. Place the asparagus on the oil and use clean hands to toss them around to coat each spear individually in oil. Top with more fresh pepper if desired.
4. Place the asparagus in the oven for about 4 minutes, then take them out and give the spears a shake to ensure they roast evenly. Return to the oven for another 2-4 minutes, depending on the size of the asparagus. Be careful not to overcook the asparagus, as they lose their crunch if they’ve been in the oven too long.
5. Serve over pasta, alongside fish or grilled chicken, in a salad, or with eggs (in a quiche or an omelette)… or find your own way to enjoy these!