Some stay-at-home cooks never have any success with asparagus. They grill them, stir-fry them, or just serve them raw, only to see them left on the plate after the meal, untouched by picky eaters. Roasted asparagus, however, is a game changer. The asparagus stays tender, retains its earthy flavor as it cooks, and comes out of the oven looking all appetizing.
Surprisingly, all of my kids devour roasted asparagus like candy, especially if it is topped with shaved Parmesan cheese. You can even get creative with your seasoning if you like. Sometimes I make mine a little spicy by sprinkling some cayenne or cumin on them.
I can’t think of a better pairing to go with the asparagus than glazed baby carrots. It’s the ultimate side dish combo. I’ll have that recipe up next! Not only is it appetizing as all get out, but the blackened green of the asparagus looks so pretty next to the shining orange carrots.
These dishes travel really well, so you can take them to your holiday parties in a covered dish and reheat them when it’s time to eat. These vegetables both pair extremely well with fish and quail.
If you’re interested in trying out more recipes like these, you can pick up a copy of my Tracking the Outdoors In cookbook, which features both of these and tons of other great recipes, stories, and tips!
- 2 lbs. fresh asparagus
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- Preheat oven to 400 degrees.
- If stalks of the asparagus are thick, snap asparagus at the bottom where it naturally breaks.
- Place asparagus on sheet pan.
- Drizzle olive oil over asparagus and sprinkle with salt and pepper.
- Roast for 10 to 15 minutes or until tender.