roasted asparagus

No, I don’t know how to make this sound French (“Fronch toast, Fronch Fries, Fronch Dressing…”).  I can only guarantee that you’ll like this side dish and it will make your pee smell funny unless you’re one of the vast minority who produces the goods to break it down better than the rest of us.  Keep that info to yourself, though, because we really don’t want to hear about it.

Stuff You’ll Need: a potato peeler, a cookie sheet or shallow baking pan that’s about an inch deep; tongs; hands of some sort

The Grub You’ll Need: a bundle of green asparagus (I’ve never used the white ones…); salt and pepper; olive oil

What You Do: Preheat your oven to 350. cut off the last two inches or so of the asparagus; it’s bland and woody flavored, so…you know…ICK.  Then, and this is the part that takes a while, use your potato peeler to trim off the little leaves that grow along the stalk of the plant.  You don’t have to go all the up the stalk, but at least up until about two inches of the “plume” on the top.

Line up the asparagus in your pan then drizzle with olive oil.  Sprinkle a hefty dose of salt and pepper and then use your hand to roll everything around.  Its fun and good for your cuticles.  

Cook these bad boys at 350 for about 15 minutes, then use tongs to scoot them around a bit.  It’ll be impossible to make sure you’ve turned every single one perfectly, so just eyeball it.  Cook another 15 minutes or so, or however long your oven takes to make them just a little crunchy but not black.

I don’t remember where I saw this recipe, so I hereby give credit to the following just in case: Giada, Tony, Mario, Ina, Rachel, Jamie, Alton, my Mom, Chesty Puller, and Elvis.


2 thoughts on “roasted asparagus

  1. This is a good way to remove the ends. Hold the asparagus with both hands and bend it (like you were going to break a pencil). The asparagus will snap at the point were it becomes woody. Unless of course your asparagus is not fresh and is wilted it will not work.

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