I have a love/hate relationship with asparagus. Chilled steamed asparagus – could take it or leave it. Over-cooked boiled asparagus – not so good. Roasted asparagus – heavenly. Once you’ve tried asparagus this way you won’t ever cook it another way. My special finishing touch? A drizzle of raspberry balsamic vinegar right after they come out of the oven.
Now, asparagus come in a wide range of sizes, from the thick spears down to pencil asparagus. Therefore, I’ve given a wide range of cooking times. Just check them frequently and you should be good.
This is more of a method than a recipe; so quantities are not given.
- Fresh asparagus, tough woody ends trimmed
- Olive oil
- Salt and pepper
- Raspberry balsamic, balsamic or raspberry vinegar
Preheat oven to 450º. Place asparagus in a baking dish so that most spears are in a single layer. Drizzle with olive oil and season with salt & pepper.