Roasted Asparagus Four Ways
This recipe for Roasted Asparagus is a simple and delicious way to enjoy this vibrant and nutritious vegetable. The asparagus is roasted until tender-crisp, then drizzled with a touch of lemon juice for a bright and refreshing finish. For added flair, try serving it with shaved Parmesan or toss it with flavorful pesto. Enjoy this dish as a satisfying side or light meal option that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 bunches asparagus, preferably thick, trimmed
- and peeled if needed
- 2 Tbs. dry white wine or dry vermouth
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- Juice of 1/2 lemon
Instructions
- Position a rack in the upper third of an oven and preheat to 450°F.
- In a large, shallow baking pan or on a rimmed baking sheet, toss together the asparagus, wine, salt, pepper and olive oil until the asparagus spears are evenly coated.
- Roast the asparagus until the spears are browned in spots and are just tender-crisp, about 10 minutes. Do not overcook.
- Transfer the asparagus to a platter and drizzle with the lemon juice, to taste. Serve immediately or try any of the following variations.
- <b>Roasted Asparagus with Shaved Parmesan:</b>
- Drizzle the hot roasted asparagus with lemon juice as directed. Then, using a cheese shaver, a vegetable peeler or a paring knife, shave 1 to 2 oz. Parmigiano-Reggiano, pecorino romano, Asiago or dry jack cheese over the asparagus.
- <b>Roasted Asparagus with Pesto:</b>
- Omit the lemon juice. Toss the hot roasted asparagus with 1 to 2 Tbs. pesto, or to taste. Serve immediately.
- Serves 4.
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