Roasted Asparagus
Submitted by sugarbeary
Roasted asparagus with olive oil, Parmesan, and lemon at high heat for crisp-tender spears in just 20 minutes. A simple, elegant vegetable side dish that works with any main course.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minFresh asparagus roasted in a screaming hot oven until the tips char slightly and the stalks turn bright green and crisp-tender. A shower of grated Parmesan and a squeeze of lemon are all the finishing it needs.
Roasting at 500°F (260°C) is what makes this method superior to steaming or boiling. The intense dry heat caramelizes the natural sugars on the surface, concentrating the flavor and adding a slightly nutty, charred edge that wet cooking methods can’t deliver.
Paint the oil on with a pastry brush for even, light coverage. Too much oil pools in the pan and fries the spears unevenly. Too little and the asparagus dries out and turns leathery. Two teaspoons for a pound is just right.
Turn the spears occasionally during the 8 to 10 minutes of roasting. Thin spears finish faster, thick spears need the full time. They should bend slightly when lifted but still snap if pressed hard.
Chef Tips
- Snap off the woody ends rather than cutting. The asparagus naturally breaks where tender meets tough.
- Arrange in a single layer with space between the spears. Crowding creates steam and you lose the roasted crispness.
- Add the Parmesan after roasting, not before. Cheese at this temperature burns instantly.
- Squeeze lemon at the table for the freshest flavor.
Ingredients
Directions
Preheat oven to 500 degrees.
Arrange asparagus in a single layer in a shallow baking pan.
With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks.
Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter.
Sprinkle with cheese.
Serve with lemon wedges.
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