Oven-Roasted Asparagus
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Oven-Roasted Asparagus
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Asparagus need to be cleaned very well, as dirt gets trapped under the tips and is unpleasant to eat. If you grasp each spear at both ends and bend it, it will snap in half; the top half is edible and tender. (The bottoms can be saved to add to stock, if you wish.) Fill a bowl with cold water and submerge the asparagus spear tips and swirl them around a few times, loosening up and removing any grit. If necessary, repeat in a few changes of water to ensure that all grit is removed.
I serve them at room temperature, mimosa, a French word meaning something served with crumbled hard-boiled eggs over the top, meant to resemble bright yellow mimosa flowers. I find they don’t need additional dressing but you could add vinaigrette. In place of the eggs, you can use shavings of Parmesan or pecorino cheese, crumbled feta, or crispy bits of bacon.
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Ingredients
- 1 1/2 pounds (680g) asparagus washed and towel-dried (see above, green
- olive oil
- salt sea salt
- black pepper fresh ground
- 2 egg at room temperature, large
- parsley for garnish, flat-leaf, chopped, or chives
Instructions
- Heat the oven to 425ºF (220ºC.)
- Break off the tough bottoms of the asparagus stalk and peel the tough skin off the stalks of asparagus using a vegetable peeler. Drizzle a few spoonfuls of olive oil on a baking sheet and sprinkle with salt and pepper. Toss the asparagus in the oil and roast in the oven, turning the spears a few times during roasting, for 18 to 20 minutes, or until the asparagus is tender when you poke a knife into the stems. (But don’t overcook them.)
- While the asparagus is cooking, hard-boil the eggs by bringing a small pot of water to a boil. Slide the eggs into the water carefully and reduce the heat to a low boil. Cook for 10 minutes. Drain water from the pot and add ice and cold water, then let the eggs sit in the water until cool.
- Place the asparagus on a serving platter. Peel the eggs and use a cheese grater with large holes to grate the eggs over the asparagus. (Traditionally the eggs are pressed through a wide-mesh strainer, which you can do if you want them in smaller pieces.) Sprinkle the asparagus with chopped parsley or chives, and serve.
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