Monday, May 4, 2009

Roasted Asparagus

Springtime means asparagus! Adapted from one of my favorite food blogs,

This method is quick, easy, and delicious. Nothing fancy. The high heat of the oven intensifies the flavor of the asparagus, and the result is fork-tender, lightly caramelized, and unexpectedly sweet and juicy.

1 bunch green asparagus, preferably on the fat side
Olive oil
Sea salt

Preheat the oven to 400 degrees Fahrenheit. Snap the woody ends off the asparagus stalks, rinse them well, and dry them thoroughly with paper towels. Lay them in a single layer on a baking sheet, and drizzle them with a thin stream of olive oil—it doesn’t take much. Use your hands to roll the stalks in the oil to coat them lightly but thoroughly, and sprinkle with salt. Bake for 10 minutes; then shake the baking sheet to turn and roll the asparagus. Bake for another 4-5 minutes, until the asparagus are a vibrant, shiny, cooked shade of green and their skins are lightly blistered and slightly wrinkled. They should be soft and yielding but not shriveled or mushy. Serve warm or at room temperature.

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