I ran into a lady who had my book the other day. She was so excited about telling me that her kids, age 5 and 7, were eating roasted asparagus like candy at the table. She said that she and her husband were looking at each other with dumbfounded looks in amazement.
My own kids absolutely love asparagus. Most people either steam or boil asparagus and serve it with a little salt and butter. I have found when you prepare asparagus using this method that it is tasteless and disgustingly mushy.
In my cookbook, Tracking the Outdoors In, I give my favorite Roasted Asparagus recipe. Roasting asparagus actually deepens the flavor of this tasty vegetable. Roasting uses a dry heat method of cooking. This vegetables does best at a temperature of about 400 degrees. You must keep your eyes on the asparagus as it roasts to keep it from overcooking.
If you do not like asparagus, I think that you will change your mind after trying this recipe!
instead of steaming or boiling! This is an especially great side with venison or beef steak with mashed potatoes!!
- 2 pounds fresh asparagus
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
1. Preheat oven to 400 degrees.
2. If stalks of the asparagus are thick, snap asparagus at the bottom where it naturally breaks. Place asparagus on sheet pan then drizzle olive oil, salt and pepper over asparagus. Roast for 10 to 15 minutes depending upon the thickness of the asparagus or until tender. Serve.