For several years I was a big fan of cooking asparagus on the barbecue. I still enjoy it this way once in awhile but after testing several different cooking methods, THE best way to ensure perfectly cooked asparagus every time is to roast it. It needs nothing more than a little garlic butter and maybe a squeeze of fresh lemon juice and a smattering of toasted pine nuts. Simple yet sensational. How to cook asparagus perfectly ensuring crunchy, vibrant asparagus every time.
Roasting asparagus takes about 8 minutes in the oven. And okay, granted you have to turn your oven on (such hardship), but the reward is so worth it. You still bake in the spring and summer don’t you? This is no different. Here is a candied bacon and hot pepper asparagus reward…so easy.
Or honey, soy and sesame roasted asparagus…even easier.
You can also roast the asparagus ahead of time and serve it cold in this tomato, prosciutto and smoky pesto salad. This is perfection!
You could fry an egg and served it on top of roasted asparagus with some smoked salmon for a light dinner, lunch or a perfect brunch served with some bubbles. However you serve them, roasting asparagus requires very little effort. Throw them on a baking sheet, drizzle a little olive oil, sprinkle salt and pepper and pop them into the oven. About 8 minutes later you’ll be greeted with bright, perfectly cooked shoots and you’ve not even broken a sweat. Minimum output for maximum reward. How often does that happen? Until next time, toodles xo.
- 1 lb (453g) asparagus, trimmed of woody ends
- 2 teaspoons olive oil
- a good pinch of sea salt and freshly ground pepper
- 1 tablespoon butter, melted
- 2 garlic cloves, minced
- Line a baking sheet with parchment paper. Preheat the oven to 400°F (200°C).
- Toss asparagus, oil, salt and pepper on the baking sheet. Roast for 4 minutes or until asparagus are bright green.
- Combine butter and garlic in a small bowl. Drizzle over asparagus; toss to coat. Cook for 2 to 4 minutes (this will depend on the thickness of the asparagus), until asparagus are just cooked but still have a little crispness. Serves 4.
- 8 slices bacon, diced
- 2 tablespoons brown sugar or palm sugar
- 1 teaspoon crushed red peppers (chili flakes)
- 1 lb (470g) asparagus, trimmed of woody ends
- salt and freshly ground pepper
- Preheat the oven to 400°F (200°C).
- Cook bacon in a large cast iron or oven safe frying pan over medium-high heat until bacon is almost crisp. Drain fat, leaving about 2 teaspoons in pan. Add sugar and crushed red peppers; stir over medium heat until sugar is dissolved.
- Add asparagus, salt and pepper; stir to coat. Roast for 5 to 7 minutes (depending on the thickness of the asparagus), or until asparagus are cooked but crisp. Serves 4.
- 1 lb (470g) asparagus, trimmed of woody ends
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- salt and freshly ground pepper
- 2 teaspoons toasted sesame seeds
- 2 small red chilies, sliced, optional
- Line a baking sheet with parchment paper. Preheat the oven to 400°F (200°C).
- Toss asparagus, soy, honey, oil, salt and pepper together on the baking sheet. Roast for 5 to 7 minutes (depending on the thickness of the asparagus), or until asparagus are cooked but crisp.
- SMOKY PESTO
- 1 1/2 cups basil leaves
- 1/2 cup finely grated parmesan cheese
- 1/3 cup smoked almonds
- 1 garlic clove, peeled
- freshly ground pepper
- 1/3 to 1/2 cup olive oil
- ROASTED ASPARAGUS & TOMATO SALAD
- 1 1/2 lbs (680g) asparagus, trimmed of woody ends
- 2 teaspoons olive oil
- pinch salt and freshly ground pepper
- 1 lb (454g) small tomatoes, halved
- 8 oz (226g) fresh mozzarella, torn (I used buffalo mozzarella)
- 4 oz (113g) thinly sliced prosciutto
- basil leaves, for garnish
- To make the pesto: Place all ingredients in a blender or food processor; blend until smooth.
- To make the salad: Preheat the oven to 405°F (205°C). Line a baking sheet with parchment paper. Place asparagus on baking sheet, add oil, salt and pepper; toss to coat. Roast 10 minutes or until bright green and just cooked. Cooking time will depend on how thick the asparagus are. The ones I cooked were lovely thin asparagus. If thick, add an extra 2 or 3 minutes to cooking time. Let cool slightly.
- Arrange asparagus on a platter, scatter tomatoes over top. Drizzle with pesto. Top with mozzarella and prosciutto. Scatter with basil leaves.
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