I can see the look of fear on your face from here.
Take a deep breath, we’re going to do this, and you’ll wonder why you waited so long. Roasted Asparagus is one of my go-to sides for just about anything I can think of. My kids like them, I like them, and they take no time at all. Plus, it can turn any dinner Instagram-worthy with just a few ingredients.
But I don’t wanna
Roasted Asparagus takes 2 minutes to prep. It takes longer to pre-heat your oven and pour yourself some wine, so I know you can do this. The first step, get everything ready. I use a baking sheet and cover it with foil for easy cleanup, take that out and set it on the counter.
Now with the rubber band still on the asparagus, cut right through the bunch to get rid of all that tough white stem. If they’re super thick “trees,” as me children call them, use a potato peeler to clean up the bottom portions. Cut off the rubber bands and rinse. Shake dry the best you can.
Next up, throw them on your baking sheet. Drizzle with some olive oil and generously season with kosher salt and black pepper. Why Kosher salt, you ask? The course consistency gives you more control over how much you use. Table salt is too fine and usually just makes your food taste like it was served in a bowl of the Pacific. Try to avoid it if you can.
Use your hands to mix the asparagus through the seasonings. Now into the oven at 425 for about 15 minutes. I like mine a little more on the mushy side, but it’s all a matter of personal preference. If you like yours a little more on the crunchy side, start checking them after 10 minutes.
That’s it. Look at you, Asparagus Conqueror.
enjoy!
xx
the turnips + tantrums team
Looking for something a little more decadent? Try some Candied Bacon.
Just bought some today.