A simple method for roasting asparagus in the oven. The garlic adds an aromatic flavor, while the higher oven temperature cooks the asparagus quicker, meaning you will be able to enjoy your veggies sooner rather than later. The asparagus is so good for you, a shaving of Parmesan or any of your favorite cheese is definitely required!
How do you trim asparagus?
Trimming asparagus is just a snap away! Take one piece and gently fold in half with your hands. The point at which the stem snaps away is where you should trim your asparagus. This is typically 1-2 inches from the bottom.
As an added precaution, if the asparagus is super thick and fibrous (the thicker the asparagus, the more flavorful it is), use a vegetable peeler or paring knife to peel away a few stripes of the outer surface. The asparagus will cook more evenly and have a more delicate texture.
You can also use a knife to trim the asparagus. Break one stalk by hand as described above and use it as a guide to trim the rest approximately the same way.
How do you roast asparagus at 425 degrees?
Line a baking sheet with parchment paper or aluminum foil. Toss the trimmed asparagus and cracked garlic cloves with the olive oil, salt, and pepper. Roast for 10-12 minutes, or until the stalks begin to shrivel and slightly brown.
How do you store asparagus?
Trim the asparagus as directed and stand the asparagus in a tall glass or jar with an inch or two of water, making sure all the ends are touching the water. Cover with a plastic storage bag and place in the fridge. You want to treat the asparagus just as you would fresh cut flowers.
How long is asparagus good in the fridge?
If stored properly in the fridge, the fresh asparagus should last 5-7 days. Cooked asparagus will also last 5-7 days in the fridge in an airtight container.
How do you know when asparagus goes bad?
The asparagus tips are the first to go since this is the most tender part of the veggie. If the tips start to change to a very dark green color and fall apart easily between your fingers, it’s time to toss.
How to Roast Asparagus
- 2 pounds asparagus fibrous ends trimmed (see notes)
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon fresh lemon juice from 1 lemon
- Salt and freshly ground black pepper
- Parmesan cheese for serving, optional
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Arrange asparagus in a single layer. Drizzle with olive oil, garlic, lemon zest, lemon juice, and toss to coat. Season to taste with salt and pepper.
- Roast until asparagus is browned in spots but is still bright green and tender-crips, about 10 to 12 minutes. Do not overcook.
- To remove the tough, fibrous inedible portion of each spear, you can cut it with a knife or bend it until it snaps. The asparagus will break precisely where the tender part ends and the tough part begins.
- If the skin seems thick and tough, use a vegetable peeler or paring knife to peel the stalk to within about 2 inches of the tip.
- To add cheese, shave 1-2 ounces Parmesan, pecorino romano, Asiago, or dry Jack cheese with a vegetable peeler and sprinkle over roasted asparagus.