Oven Roasted Asparagus
Roasted asparagus in the oven is quick, simple and full of flavour. Cooked fast at a high temperature, the spears stay crisp-tender with lightly golden tips - just like in a good restaurant.
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 black pepper
- 1 tablespoon hazelnuts (or walnuts/flaked almonds)
Instructions
- Preheat oven to 200°C/400°F (180°C fan/Gas 6).Wash the spears then cut off the dry bottoms (1- 2cm from the base, 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 trimmed asparagus spears in a single layer in a roasting tin or rimmed baking sheet. 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, steak, fish and seafood. Also good on their own with a squeeze of lemon juice or served with:
- Béarnaise sauce, Beurre blanc, or Parmesan sauce.
- Tossed in this French potato salad
Nutrition
Calories: 47kcalCarbohydrates: 0.4gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 145mgPotassium: 18mgFiber: 0.2gSugar: 0.1gVitamin A: 2IUVitamin C: 0.2mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!