I adore asparagus. It’s so easy to prepare, and its unique flavor compliments a variety of entrée dishes. Asparagus has many health benefits; it’s rich in fiber and a natural diuretic. It’s also high in potassium and folate, both of which are important for heart health.
My favorite way to prepare asparagus is oven roasting. This method is so simple and so delicious! The roasting gives the tips of the asparagus a salty crunch and makes the stem melt-in-your-mouth tender. Whenever I serve this to dinner guests, I always get a request for the recipe. For a big meal like the Seder, this is a great side dish to have on hand. It’s quick, delicious, Pareve and kosher for Passover.
If you don’t normally enjoy the flavor of this wonderful vegetable, I dare you to try it this way. You might just change your mind.
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- Preheat oven to 450 degrees F. Wash asparagus and pat dry. Trim off the tough, thick end part of each stalk. Line the baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus generously with salt and pepper. Place in the oven.
- Roast the asparagus for 12-15 minutes. You will know they’re done when the asparagus turns bright green, the stems are tender, and the tips of the asparagus begin to get crisp. Small or very thin stalks may take less than 12 minutes to roast. Serve hot.