Roasted Asparagus

26 Feb

roasted asparagus03Our sister-in-law, Christiana, recently introduced Derek and I to kohlrabi.  Eaten raw it is reminiscent of a cross between a very sweet radish, cabbage and broccoli stem. This small act, combined with Derek’s polite request to have more sides (not just a main dish) with our meals, set us down the path of veggie obsession.  Each time I go grocery shopping I pick up a new vegetable that we have never prepared ourselves and/or never tasted before.  In the last month we’ve tried mashed parsnips and mashed turnips and sauteed turnip greens with caramelized onions.  We have yet to meet a vegetable we haven’t liked.

This and the accompanying “roasted” recipes are not about our new-found friends but about how this new obsession has led us to try our old favorites in a new way.  Now that I have discovered the deliciousness of flash-roasting vegetables in a high heat oven, I may never go back to steaming, boiling, or grilling.


  • 1-2 pounds fresh asparagus
  • Good olive oil
  • 2 cloves minced garlic
  • Kosher salt, plus extra for sprinkling
  • Freshly ground black pepper

Preheat the oven to 450 degrees F.

Wash asparagus and pat very dry (you don’t want the oven to “steam” them).

Slice off the tough ends of the asparagus, about the bottom 1-inch.  Place the asparagus on a baking sheet.  Mix the olive oil and garlic.  Drizzle the mixture over the asparagus and then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

roasted asparagus01

Roast the asparagus for 7-10 minutes, until tender but still crisp.

roasted asparagus02

Recipe inspired by The Pioneer Woman

Photos by me, My Little Food Spot


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