Lately, I've received a lot of mail requesting recipes that take little or no preparation time - for the busy student, hard working professional, or web junkies eager to get back to surfing online. Since I've been working fairly long hours lately, I haven't been able to spend much time in the kitchen. When I do cook, it's basic but flavorful fare. This asparagus recipe is one that requires less than five minutes of preparation time and works well with most entrees (which can be prepared while the asparagus is in the oven).
Pour about 1 Tbs. extra virgin olive oil per pound of asparagus onto a sheet pan lined with aluminum foil (for easy clean up - saving time after cooking and dining is important too).
Using your hands, roll the asparagus through the oil and rub them against each other until the oil coats them all. Spread the asparagus out in the sheet pan to form a single layer. Apply freshly ground black pepper and salt to the oiled asparagus.
Place the asparagus laden sheet pan into the oven and allow it to roast for 10 to 15 minutes.}?>
Roasting the asparagus until it just changes color from a medium green to a dark green will result in tender but still somewhat crisp texture. Continuing to roast until some light browning appears will provide a mushy and somewhat limp texture with a heightened flavor. Continuing to roast will dehydrate the asparagus and result in a fibrous mass in the shape of blackened asparagus.
This recipe can be doubled or quadrupled without adding additional roasting time. If you need to use more than one sheet pan, then set two racks near the 1/3 and 2/3 positions in the oven. After about 6 or 7 minutes or roasting, rotate the pans and finish.
Roasted Asparagus (serves 2)
|Preheat oven to 350°F (175°C)|
|1 lb. (450 g) asparagus||clean||trim||coat||season to taste||roast 10-15 minutes|
|1 Tbs. (15 mL) extra virgin olive oil|
|Salt & pepper|