Friday, December 03, 2004
This is barely a recipe—I mean, I did get it from Jack (Bishop) in Vegetables Every Day, but I think I could have figured most of it out on my own. Still, it’s a really, really great way to make asparagus. I used to steam it, which is nice and fresh-tasting and good for the spring and summer, but asparagus takes on a whole new brown and toasty dimension when roasted (and this also helps to make up for it not being in season). And it’s easy as pie. (Wait, why do we say that? Pie is not the easiest thing in the world to make.) I only made a half-recipe, since asparagus is $4 a pound right now, but I wish I’d made more. In fact, I’m going to go eat the leftovers right now!
1 ½ pounds asparagus, tough ends snapped off
2 tablespoons olive oil
salt (preferably coarse kosher or sea salt) to taste
freshly ground black pepper
1. Preheat the oven to 450 degrees.
2. Place the asparagus on a large baking sheet, drizzle on the oil, toss gently to make sure each spear is thoroughly coated, and then spread the spears in a single layer over the baking sheet.
3. Roast the asparagus, shaking the pan once or twice to turn the spears, until they are lightly browned, 12-15 minutes.
4. Sprinkle with salt and (my own addition) freshly ground black pepper and serve.
Serves: 4 as a generous side dish
Time: 20 minutes