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March 6, 2008 / Tony

Roasted Asparagus

Springtime is here, at least for temperate parts of the U.S. and that means fresh asparagus.  I love the stuff and am always looking for new ways to cook with it.  Normally, I’m a blanch and ice water bath type of guy with asparagus (and other vegetables as well) but it’s always nice to shake things up a bit.  This recipe fits the bill:

Roasted Asparagus, from The Joy of Cooking

1 lb asparagus, woody ends cut off

Olive oil

Kosher salt

Preheat oven to 500 degrees (this is not a typo, I mean 500 degrees).  Arrange the asparagus in a single layer on a baking sheet.  I prefer to use some parchment paper underneath but this is not necessary.  Drizzle some olive oil the asparagus and then toss lightly to get an fairly even coating over the asparagus.  Sprinkle liberally with the salt and then roast for 8-12 minutes or until tender.  Serve immediately.

This is the result:


The asparagus takes on a nutty and almost caramelized flavor from the high heat of the oven.  It’s really quite lovely.  Admittedly, and for some reason or another I think this would be a pejorative description in some way, the asparagus tastes “cooked” in the sense that it really doesn’t taste fresh.  Yet, the application of all that dry heat really does conjure up some deep flavors that would not otherwise be there if the goal was only the let the asparagus taste like asparagus.  And I have to say that this is a very easy way to get some really nice asparagus on the table.  Enjoy!



Leave a Comment
  1. sandyking / Mar 19 2008 5:31 pm

    HI, I have roasted my asparagus before, but never at such a high heat – I will try this next.

    One of the things I’ve done in the past with my roasted asparagus is to make a blended (creamed) soup out of it.

    Thanks for the tip on the high heat.


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