After 11 minutes use the tip of a paring knife to test the bottom of one or two of the largest spears.
Roast the asparagus for 11-12 minutes depending on the thickness of the spears. Return the pan to the oven’s bottom shelf. When the oven has reached 500 degrees, arrange the asparagus in one layer on the preheated and lined baking sheet. In a platter or baking dish, toss the asparagus with the olive oil, salt and pepper until evenly coated. Then use a vegetable peeler to peel the bottom 2 inches of each spear, revealing the pale greenish-white flesh. Cut off all the white at the bottom, or 1 inch from each spear. Place the lined pan on the lowest oven rack. Line a rimmed baking sheet with aluminum foil or parchment paper. Place an oven rack in its lowest position. Maldon or other flaky or coarse salt Directions Simply dusted with a sprinkling of flaky salt.ġ pound fresh, large asparagus spears at least ½ inch in diameter Though, one of the best is also the easiest. So many options for serving roasted asparagus. Thank you both Cooks’ Illustrated and Chef David Chang for your suggestions for roasting asparagus. The Best Roasted Asparagus – Juicy, Crisp, Flavorful, Outstanding We enjoyed blue skies and sunshine for the rest of the day. And since it is spring and not winter, after a couple of hours the sun came out and the flocking was gone. Thought you might enjoy a photo of the gorgeous scene we woke up to, two mornings in a row last week. There’s also no real connection between the width of asparagus spears and their tenderness. 
Thicker spears actually come up from the crown (or root bed) of younger, more vigorous plants.The size of an asparagus spear doesn’t increase in width as the spear grows. Although we tend to think that thinner asparagus must be younger asparagus, it’s not so.
With these few changes, this recipe really does make The Best Roasted Asparagus.
Upping the oven temperature, reducing waste by cutting off rather than snapping off the bottom, and roasting only one side of the asparagus à la Cooks’ Illustrated. Using less oil and less peeling à la Chang. Do pass it by.įor The Best Roasted Asparagus I’ve combined ideas from both Chef David Chang and the crew at Cooks’ Illustrated. If the tips are opening or showing signs of spoilage, or the bottoms are very dry, the asparagus is past its prime. Look for tightly closed tips (flower buds) and check the bottom ends for moistness. Note: The Best Roasted Asparagus is on the menu. #Best vegetable peeler cooks illustrated how to
Join me in Bozeman on Saturday, May 6, 2017Ĭelebrate Spring Healthy Cooking Class, featuring the bright,vibrant flavors of Spring.Ĭlick here for the menu and information on how to register. Though, let me amend that sentence, with dried out and tough asparagus, it won’t be that good.
It will always be juicy, crisp, flavorful and outstanding. And, occasionally I’ll get a bit fancy, adding a dollop of Salsa Verde (Classic Italian Green Sauce).įollowing this easy recipe for The Best Roasted Asparagus, you just can’t go wrong. Other times, a few pitted Kalamata olives will be added to the roasting pan. Most often we’ll enjoy it with only a sprinkling of flaky salt. Today, this week, and perhaps all month I’m making The Best Roasted Asparagus. And absolutely sublime when thick spears roast on one side only in a very hot oven becoming crisp and slightly smoky flavored, yet remaining juicy and tender. Luxurious roasted, puréed and folded into risotto. Delightful shaved raw into ribbons for a salad with almonds and pecorino cheese. The Best Roasted Asparagus – How I Love Theeįresh spring asparagus, how I love thee.
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