I Like My Asparagus Roasted, How About You?
Last week on the New York Times's Diner's Journal blog, Marion Burros opined that she likes her (local) asparagus snappy but not too snappy, somewhere north of al dente.
I like to roast asparagus in a 450-degree oven for ten minutes, drizzled with extra-virgin olive oil and sprinkled with kosher salt. I then take the asparagus out of the oven and top it with flash-fried capers. I think I first found this recipe in one of Rozanne Gold's 1-2-3 Cookbooks. But now, I've found a recipe online.
Roasted Asparagus
Ingredients
2 pounds medium-thick asparagus spears
1/4 cup extra-virgin olive oil plus a bit more
Salt
1/2 cup large capers, drained
Freshly ground black pepper
Procedure
1. Preheat oven to 500°F. Remove woody bottoms from asparagus; trim stalks to equal length, if desired. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Place asparagus on sheet; roll in oil. Sprinkle lightly with salt. Roast for 8 minutes, shaking pan several times during roasting or rolling asparagus with back of spoon. Transfer to warm platter.
2. Meanwhile, heat remaining 2 tablespoons olive oil and a bit more in small skillet. Fry capers over medium heat for 1 minute.
3. Top asparagus with capers; season again lightly with salt, and serve, passing pepper mill at table.
Alternatively: I also sometimes roast asparagus in a very hot oven topped with freshly grated Parmigiano-Reggiano. If I'm feeling really frisky, I'll then top the whole affair with a fried egg. I learned that trick from Johanne Killeen and George Germon's Cucina Simpatica book.
Photograph from iStockPhoto.com
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
12 Comments:
I like mine pan roasted with lots of garlic and olive oil and topped with a poached egg.
I also love them steamed then coated with a slick of garlic & lemon flavored butter.
theheadhen at 4:00PM on 06/14/07
Roasted is definitely my favorite way to eat asparagus. I've never tried them with the capers, though, and I do love capers. Thanks for the tip!
Jennifer Hess at 4:07PM on 06/14/07
I love brussel sprouts roasted in a little olive oil, salt and pepper at 375 for 30 minutes. Asparagus are good roasted, but I prefer them steamed with butter and lemon. (like theheadhen)
Mich23 at 4:36PM on 06/14/07
I like asparagus roasted as well...but I top them with some grated parm and fresh ground black pepper...delish
KateRuby at 4:40PM on 06/14/07
I like my asparagus fried in a mixture pf olive oil & ghee(clarified butter) . I cut them up to 5 " pieces, get rid of the fat ends, add a table spoon of rice flower & a dash of salt & black pepper Shake it in a plastic bag , so it gets evenly coated. Take 2 to three table spoon of olive oil& one table spoon of ghee in a non stick pan , as the oil gets hot drop the asparagus 6 to 8 at a time, turn them till brown & crisp. They make good snack.
mira at 5:28PM on 06/14/07
Roasted & topped with fresh shaved Parm is my choice.
JEP at 6:05PM on 06/14/07
Since I've been eating asparagus daily for the last few weeks (months?), I have to agree with Ed...I love them roasted, with olive oil, salt and pepper, and it doesn't matter if I do a huge batch in the oven, or 8-10 in my toaster oven (as I did for lunch today)--they're delicious!
I've also been quickly cooking them cut up (again, with a little olive oil and s&p) and then adding mushrooms and onions for a breakfast frittata...
Curlz at 6:08PM on 06/14/07
I like asparagus roasted, but really have to watch the time on them. Otherwise, over-roasted, they somehow just disappear into thin air!
Livingtoeat at 6:30PM on 06/14/07
I love roasted bacon wrapped asparagus. And this summer at least twice a week I've made marinated asparagus per Paula Deen's Marinated Asparagus Salad recipe http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33301,00.html?rsrc=search
Blanched, then marinated overnight in a few simple ingredients..next day we have a great hot weather snack. Thank God for asparagus season!
bobcatsteph3 at 8:11PM on 06/14/07
Roasted on a rimmed cookie sheet with garlic infused olive oil and sea salt. Finished with freshly grated parm and red chili flake. A perfect pairing with that grilled rib eye on the menu for Sunday.
Colorado Jim at 10:18AM on 06/15/07
Roasted with olive oil and salt and pepper and some sliced shallots, when it comes out of the oven I shave some pecorino over it. I could eat this every day.
ride&cook at 10:43AM on 06/15/07
Roasted with olive oil, salt and pepper and then taken out and sprinkled with fresh lemon juice and zest.
flakevanille at 11:37AM on 06/15/07