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2-1/2-3 lbs. fresh asparagus, rinsed, patted dry, with woody end snapped off stems
Preheat oven to 350°F.
Using 1/2 tablespoon olive oil, grease a baking dish that is large enough to hold asparagus in three layers. Lay one-third of asparagus in dish. (It is okay if there is a little overlap between stalks, but try to keep it to one layer.) Sprinkle with 1 tablespoon olive oil, 1 teaspoon salt, and a little bit of the herbs.
Over this layer place another third of asparagus and repeat with 1 tablespoon oil, 1 teaspoon salt, and another little bit of the herbs. Repeat with remaining asparagus, oil, salt, and herbs.
Place dish in oven and roast 25 minutes, or until asparagus are tender and still just barely crisp.
This dish can be reheated, but allow to cool to lukewarm before covering. Reheat in microwave until just warm. This will probably work in a conventional oven, so long as you reheat only until just warm.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
3-1/2 tablespoons olive oil
3 teaspoons kosher or sea salt (or more, to taste)
Herbs if desired (tarragon, basil, sage. We eschew herbs at home but use basil when it's for company.)
This is so simple I can't believe I have a recipe for it! This is the only way my stepson will eat asparagus (or any green vegetable, for that matter...) I took it to a potluck last week and one fellow who said that, for all forty years of his life, "green means gross" ate two helpings! This is a slight variation on the standard roasted vegetable recipe (the one in my cookbook, at any rate) in that it does not require a single layer, so it's possible to do a large quantity in a small, portable baking dish.