Roasting vegetables is one of the best things you can do in your kitchen. It preserves more of the nutrients than boiling or steaming, and it caramelizes the natural sugars to bring out a lovely hint of sweetness. The first time I roasted asparagus, I was a convert for life!
Use asparagus that has thick stalks. They are better for roasting than the thin stalks. Cut off the bottom inch and a half of the stalks. You can snap off the tough bottom portion by hand (as seen below in the top left picture), but all of mine tend to break off at about an inch and a half, so I save time by just cutting them.
Toss your asparagus and oil in a zip top bag, or drizzle it over the asparagus right on the pan, then toss to coat. Sprinkle with freshly ground sea salt or kosher salt and freshly ground pepper, and it’s ready to roast!
Pop it in a 425 degree oven for about ten minutes. Don’t overcook it, or it will be bendy and floppy. You want it to still have some substance to it…mushy veggies=blah veggies.
- 1 bunch asparagus
- 3-4 Tbsp avocado oil
- kosher salt or freshly ground sea salt, to taste
- freshly ground black pepper, to taste
- Preheat oven to 425 degrees.
- Wash and dry asparagus.
- Coat in avocado oil, arrange in a single layer on baking sheet, and sprinkle with salt and pepper.
- Roast for 10 minutes
*Avocado oil has a smoke point of 500 degrees, so I like to use it for high heat roasting, grilling & sauteing.
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