I once had the most delectable asparagus crudité at an upscale cocktail hour in a New York City penthouse. It was a moment that turned me on to fresh asparagus forever. One of the things I love about asparagus is that it feels indulgent but is actually a very healthy food. Roasted Asparagus gives that crudité a warmed-up run for its money. Add that it is easy to prepare and quick to have on the table, and you have a weeknight winner.
The Historied and Healthy Asparagus
We humans know a good thing when we taste it. And humans have been eating asparagus for more than 2,000 years. The plant is native in Europe and the Mediterranean, and there are wild, ornamental varieties in Africa. Settlers brought it to North America in the 1700’s.
It is very good for you. According to Web MD, asparagus is “one of the most nutritionally well-balanced vegetables — high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C.” It’s low in calories, and delicious, too!
About Roasted Asparagus
Roasted asparagus is so simple to make. Trim the bottom of the asparagus, slice some lemon, cut up some butter (or drizzle oil for a vegan version) and pop in the oven for about 15 minutes.
It’s great paired with salmon, poultry, beef or with other vegetables. Try it with a baked sweet potato, a soup and salad, or cut it up and create a medley with cauliflower and carrots.
“Are you casting asparagus on my cooking?”
Curly Howard
Roasted Asparagus
Ingredients
- 12 spears asparagus
- 4 slices lemon
- 2 parsley sprigs separated
- ½ tsp sea salt
- 2 TBSP butter or vegetable oil
Instructions
- Preheat oven to 425° F
- Trim bottom of asparagus stem at diagonal
- If using butter, cut into cubes
- Slice lemon
- Layer asparagus in baking dish
- Cover with salt and butter (if not using butter, drizzle with oil)
- Top with lemon and parsley
- Roast until done, about 15 minutes. Remove when stems are tender before it is over-browned.
