Posted by: acooksca | 10/02/2009

Oven Roasted Asparagus

Oven Roasted Asparagus

Oven Roasted Asparagus

Martha Kostas came upon a former Salinas asparagus grower in a market (see article above: Salinas Remembered). He was choosing the thickest stalks he could find. He told her they have more flavor than thin asparagus. He also suggested oven roasting the stalks to retain the sweet flavor as fresh asparagus.

Choose an oven proof pan that will hold the asparagus in one layer. The water may seem low but the more water used, the more delicate flavor is washed out of the stalks. You can choose whatever seasoning happens to please you, just be sure to use salt as that is the ingredient that pulls all the other flavors together in this simple preparation.

Oven Roasted Asparagus

One pound thick stalked asparagus
¼ cup olive oil, or enough to coat your pan
2 tablespoons water
2 tablespoon lemon juice
Salt, pepper, paprika or other seasoning (see Cook’s Note)

Preheat the oven to 350 degrees. Bend the very end of each asparagus stalk and snap off the end of the asparagus at its natural break point. Discard the end. Combine all remaining ingredients in the baking pan. Lay the stalks in a single layer in a baking pan and roll them in the oil mixture to coat well.

Place the pan in preheated oven and cook for 10 minutes. Roll the asparagus once more in the pan to coat than continue cooking another 5 minutes. Check every few minutes by
piercing the end of the asparagus with a fork. You want the stalks to just be cooked through.

Remove to a serving plate, pour the remaining olive oil mixture over the asparagus and serve warm.

Cook’s Note: As a quick general seasoning I like Old Bay Seasoning, a commercial product that has a nice balance of several salts and peppers, celery seed, paprika and other spices.


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