Oven roasting gives a nice flavor and texture to this Spring vegetable.
Add this easy yet delicious side dish to your Easter lunch buffet. We promise great results!
Roasted asparagus seems simple, but there are many ways it could go wrong. Nobody likes soggy, oily, or bland roasted asparagus!
Alton Brown shows us a fool-proof method to ensure that our roasted asparagus comes out perfectly cooked and crunchy. The first secret—an oven cranked up to 500 degrees.
Second, Alton fashions a foil container to roast the asparagus in. While you could use a cookie sheet, his foil container actually serves a purpose later on. In the latter half of cooking, if the tips of the asparagus are looking done, simply fold the foil over them to protect them from further cooking.
After 10 quick minutes in the high heat oven, dress the asparagus while they are still warm. Zest the lemon and nutmeg over the top, and then lightly salt and pepper the asparagus. Roll it around in this foil container for maximum coverage.
Serve these delicious roasted spears on Easter Sunday lunch alongside a ham or rack of lamb!
Roasted Asparagus Ingredients:
- 1 pound fresh asparagus, bottoms trimmed
- 1 tablespoon olive oil
- 1 medium lemon, zested
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground nutmeg
- Freshly ground black pepper
