Because it's summer I've decided to step out of the kitchen for long periods of time and enjoy the warm weather. You've probably noticed my posting has become a little sporadic because of it, but I do have a new recipe for you today. It's quickly become my favorite way to serve asparagus since it produces perfectly cooked spears with the minimal amount of effort. That means I can kick back with my feet up, soak up some summer sun, and read a salacious romance novel without feeling the slightest tinge of guilt about my lackadaisical lifestyle.
If you're not an asparagus fan, but still want something green and tasty in your life you'll want to try our recipe for Parmesan Garlic Green Beans. Your mouth will thank you, trust me!
Oven Roasted Asparagus
makes 4 - 6 servings
1 bunch asparagus, fresh
1 Tablespoon lemon infused olive oil (see notes)
2 garlic cloves, minced
2 Tablespoons parmesan, freshly grated
sea salt, to taste
- Preheat oven to 425°F.
- Rinse spears under cool water before removing the tough portion of the stalks. If you aren't sure how much to trim your asparagus, take the stalk, hold it towards the end and bend. It should easily snap off the dry, woody end.
- Place on a foil lined baking sheet, drizzle with olive oil, add minced garlic, then toss the spears until they're well coated.
- Sprinkle with fresh parmesan, add salt to taste, and bake for 10 - 12 minutes, or longer for thicker stalks.
Thick or thin, which asparagus should you use? For this recipe I prefer thicker stalks. The thin, early spring varieties tend to over cook quickly in the oven. You can still use think stalks, but you'll want to reduce the baking time and watch the oven carefully. Nobody likes mushy, overcooked asparagus!
- If you can't find lemon infused olive oil you can purchase it online (we love the Lucero Lemon Extra Virgin Olive Oil our friends gave us a few weeks ago.) Otherwise, drizzle extra virgin olive oil over your stalks and once the asparagus is done baking squeeze a wedge of lemon over the top.
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