Sometimes I get so caught up with sharing fancy recipes, that I forget about the simple things.
While blogs are awesome for finding new and unique recipes, sometimes you just need some basic weeknight inspiration. After all, it’s rare that we have time to cook a 2 or 3 hour meal on a weekday. What do foodies do on those days? They KISS- keep it simple, stupid!
Oven roasted vegetables are a weeknight staple in my house.
Right now, I’m all about roasting asparagus. It’s in its prime and on sale everywhere, and the spears cook up in less than 15 minutes. Can’t get any better than that!
Plus, oven roasting is as hands-off as you can get, freeing up your time (and hands) for cooking the main dish.
The best way to roast delicate spring veggies is to crank that oven up super high, and blast your them for just a few minutes. The high heat cooks them super quickly so you don’t get mushy veggies and gives them a nice tasty char.
There’s nothing better than crispy salty oven roasted asparagus tips.
Another trick is to make sure you season WELL. With simple sides like this, the only extra pop of flavor is coming from salt & pepper, so don’t skimp on your seasoning.
And if you want them to be extra yummy, resist the urge to pull them when they are just bright green and tender and not yet browned. Leave them in the oven for an extra few minutes till the tips start to crisp up. You won’t regret it.
Oven Roasted Asparagus
Ingredients
- 1 bunch asparagus
- Generous drizzle of olive oil
- Kosher salt
- Ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Snap or cut off the tough bottom ends of the asparagus spears. You can snap them off by bending the spear near the end of the stalk, and the tough end will naturally snap off. This method works best for thinner spears. If you have very thick spears (like I did this time), just use a knife to cut off the bottom inch or so of the spears. That will help get rid of the stringy/woody pieces that can sometimes be at the bottom of the asparagus spears as they dry out.
- Spread the spears on a large rimmed baking sheet. Drizzle generously with olive oil, then sprinkle with a large pinch of kosher salt and sprinkle all over with ground black pepper (don’t be shy with the seasoning!). Use your hands to toss to coat and spread the spears out evenly.
- Place the baking sheet in the oven and roast for about 15 minutes (if you have thick spears). Less time will be needed for thin spears. You’ll know the asparagus is done when a fork easily pierces the thick part of the stalk and the tips are starting to get browned and crispy.
