Roasted Asparagus
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Roasted Asparagus
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Oven roasted asparagus is a simple, healthy side dish. How to roast fresh asparagus to best enjoy this nutritious and tasty vegetable.
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Ingredients
- 1 bundle / 500g /1lb fresh asparagus spears green or white
- 1-2 tablespoon olive oil extra virgin
- ¼ teaspoon salt fleur de sel, Maldon or Celtic sea salt
- freshly ground pepper
- 1 tablespoon hazelnuts (or walnuts/flaked almonds)
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Instructions
- Preheat oven to 180°C fan/200°C/400°F/Gas 6.Wash the spears then cut off the dry bottoms (either a little to 2cm from the bottom, depending on their freshness).
- Although optional, trim off the triangular peduncles and lightly scrape off the outer skin with a sharp knife towards the bottom of the spears. (This makes them easier to digest - and how they're served in French restaurants.
- Lay the spears in a single layer in a roasting tin. Toss them in the olive oil, a little salt and 2-3 grinds of the pepper mill. Sprinkle over nuts, if using.
- Roast for 8-12 minutes, depending on their thickness.
Notes
- Thickness: for thin spears, roast for 8 minutes. Thicker spears will need 12 minutes (up to 15 minutes for thick white spears).
- Roasted asparagus should still have a little bite to them and preserve their colour with a little roasting on their heads.
- Serve as an accompaniment to chicken, fish and seafood. Also good on their own with:
- Béarnaise sauce
- Beurre blanc, or
- Parmesan sauce.
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