Roasted Asparagus - 500°
We roasted relatively thick asparagus spears on a preheated baking sheet in a 500-degree oven, which ensured that they browned deeply and quickly. Not moving the spears during cooking allowed them to get a rich sear on one side and remain vibrant green on the other, which helped them retain their freshness and tender snap. We trimmed the base of the spears with a knife and peeled away their tough skin to reduce waste.
This recipe works best with thick asparagus spears that are between ½ and ¾ inch in diameter. The asparagus can be served as is or sprinkled with the gremolata topping right before serving.
2 pounds thick asparagus
2 tablespoons plus 2 teaspoons extra-virgin olive oil
½ teaspoon Salt
¼ teaspoon pepper
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Place asparagus in large baking pan and toss with 2 tablespoons oil, salt, and pepper.
3. Transfer asparagus to preheated sheet and spread into even layer. Roast, without moving asparagus, until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance, 8 to 10 minutes. Transfer asparagus to serving platter, drizzle with remaining 2 teaspoons oil, and serve immediately.
Per Serving (Serves 4)
Calories 106, Cholestero l0g, Fat 7 g, Sodium 295 mg, Saturated 1 g, Carbs 8 g, Trans 0g, Dietary Fiber 4 g, Monounsaturated 4 g, Sugar 4 g, Polyunsaturated 0 g, Protein 5 g.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.