Green Door Hospitality

Adventures in Everyday Entertaining

Homemade Staples: Roasted Asparagus

Roasted Asparagus

Sometimes simple is best.  Sauces and intricate recipes can be fun and challenging.  They can expose you to different flavor combinations that you would never dream of being so exciting.  But sometimes, the most mouth-watering of recipes is when the preparation does nothing more than enhance the natural state of the food in question.

Our favorite way to prepare asparagus is to just simply roast it in the oven with nothing more than olive oil, cracked pepper, kosher salt, and a bit of squeezed lemon.  The lemon brings out the flavors of the asparagus and the result is a delicious and easy dish that can be enjoyed on countless nights.

Roasted Asparagus

  • Asparagus,  ends trimmed
  • drizzle of olive oil
  • cracked black pepper (to taste)
  • kosher salt (to taste)
  • 1 lemon

Preheat the oven to 375 degrees

Trim and place asparagus in the pan you’re going to use in the oven.  I tend to favor a jelly pan or rectangular cake pan.

Drizzle the asparagus with olive oil and toss with a spoon to coat.  Sprinkle on pepper and salt to taste and toss to coat.

Cut lemon and squeeze juice over the asparagus.

Put on the top shelve of the oven and roast for 7-10 minutes.  Take out and stir.  Place back in the oven for another 7-10 minutes or until cooked through.  They should still hold firmness though and not be soft and soggy.

Enjoy.

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23 comments on “Homemade Staples: Roasted Asparagus

  1. Pingback: Chicken with Hot Lemon Butter Sauce « Beyond The Green Door

  2. petit4chocolatier
    August 2, 2012

    Love asparagas and this looks delicious! You are so right, sometimes simple is best!

    • Beyond The Green Door
      August 2, 2012

      🙂

  3. recipeshappen
    August 2, 2012

    That asparagus looks so amazing! 🙂

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

    • Beyond The Green Door
      August 2, 2012

      Thanks Bonnie!!

  4. Vinny Grette
    August 2, 2012

    Asparagus is a real treat – nice photo!

    • Beyond The Green Door
      August 2, 2012

      Thanks!

  5. thecasualfoodblogger
    August 2, 2012

    Reblogged this on thecasual foodblogger.

  6. bigsmileu1
    August 2, 2012

    Gorgeous looking asparagus! 🙂

    • Beyond The Green Door
      August 3, 2012

      Thank you!

  7. SmallHouseBigGarden
    August 3, 2012

    Maggie does something very similar with asparagus, but I don’t think she’s used lemon the way you have. Definately will be forwarding this along to her

    • Beyond The Green Door
      August 3, 2012

      Wonderful! I have found that the lemon brings out some really nice flavors in the asparagus. 🙂

  8. Cloches & Lavender
    August 3, 2012

    I love roasted and grilled asparagus. Great post.

    Cynthia

    • Beyond The Green Door
      August 3, 2012

      Thank you!!

  9. wifemeetslife
    August 3, 2012

    My favorite way to have asparagus is when TRM grills them and brushes melted seasoned butter over them. So simple and delicious!

    • Beyond The Green Door
      August 3, 2012

      Oh that does sound really good!! And we haven’t had grilled asparagus in awhile!

  10. Simple IS the best! I love asparagus! 🙂

    • Beyond The Green Door
      August 4, 2012

      So do we 🙂

  11. hotlyspiced
    August 5, 2012

    It’s not asparagus season here in Australia at the moment so what is in the stores is expensive and it comes from Peru and doesn’t look good. I can’t wait for the season to start to I can cook with it just like this.

    • Beyond The Green Door
      August 5, 2012

      I understand the feeling! It’s the worst when it isn’t in season and not only is it expensive, but it doesn’t taste as good either. Hope your asparagus season isn’t too far away! 🙂

  12. Pingback: Impromptu Entertaining: Chicken with Hot Lemon Butter Sauce « Green Door Hospitality

  13. Garland Runnion
    January 9, 2013

    i really love the taste of asparagus and i always put it on my stew.-

  14. Pingback: Super Occasions: Tenderloin with Port Reduction and Bleu Cheese | Green Door Hospitality

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