Asparagus is a wonderful spring/summer veggie that often gets overlooked. Some people think it’s too difficult to prepare or maybe they’ve tasted versions that have turned out less than stellar. I’m going to show you a full proof way of preparing these little stalks of green goodness that will make them become one of your new favorite go to veggies!
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Ingredients
- 1 lb bunch of fresh asparagus
- 1 tbsp olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 425 degrees.
- The end of the asparagus is very woody and shouldn’t be eaten so you need to cut that off at least 2” from the bottom but I usually go up 3 just to make sure.
- Take off the rubber band, give them a wash, pat dry and lay them out onto a cookie sheet.
- Drizzle 1 tbsp of olive oil over them and give a toss to coat.
- Spread them out evenly and season with the salt of your choice. I used red Hawaiian salt for ours.
- Then add some fresh ground black pepper.
- Put it into the oven for 6 minutes.
- Give them a flip with tongs. I like to flip them in the opposite direction so you’re sure you’re getting all of them turned over by seeing which direction the tops are pointing.
- Spread them out and season more if necessary and back into the oven for 4-7 more minutes depending on the thickness of your asparagus and they’re ready to serve!
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