Last year I learned just how much I love asparagus. I started out buying the green giant asparagus cut steamers, but my absolute favorite is grilled asparagus. However, living in Minnesota makes grilling really hard to do about 7 months out of the year so I had to learn a new way to get yummy asparagus in my belly without buying a tiny box for 2-3 dollars. I turned to buying fresh asparagus (like I do in the summer to grill) and decided to roast it in the oven. And guess what? IT WAS SO EASY.
Ingredients you'll need:
1 bunch of fresh asparagus
Oil, olive or canola
Minced garlic
Salt & Pepper
First, pre-heat the oven to 425 degrees and cut off those hard ends of the asparagus. If you miss some, oh well. Just spit it out. Just don't make it for a first date then if you're not going to care a whole lot.
In a bowl, pie tin, casserole dish, whatever you have on hand (even a large paper plate would work), pour enough oil on the asparagus to and cover it generously, but not to the point where it's soaked. I used an 8"x11" casserole dish. I used canola oil because I like it better than olive oil, but I'm betting olive oil will be just as good. Then sprinkle some salt and pepper to taste, and add about 1 1/2 teaspoons of minced garlic and toss to coat as evenly as possible. Add more or less of the salt, pepper, and garlic depending on how much asparagus you have.
Line a rimmed baking sheet with foil (just for easy clean up) and add the asparagus in a single layer on the baking sheet. Make sure to get as much of the garlic on the asparagus as possible! Then bake for 10-15 minutes, depending on how thick the asparagus stems are, until tender-crisp. All done! Easy peasy lemon squeezy. What a delicious, healthy, greeny side to add to any meal.
Until next time, Fire Away!
