Posted by Stacy Spensley on Apr.23, 2010

Photo by Jen Maiser

Tender shoots of asparagus are some of the first delicious vegetables available in the spring. While boiling and sauteing are common preparations, roasted asparagus is delicious and simple to make. Most recommendations are to select asparagus with thin shoots, but this method tenderizes thicker pieces that could otherwise taste woody when only lightly cooked.

The stalks are rich in vitamins, especially vitamins A and C, and also a good source of iron. A splash of lemon juice helps our bodies’ absorption of the mineral.

I like to serve the asparagus as a bed for a poached egg or as a side dish. To make a smaller batch, I use my toaster oven to save preheating time and energy.

Roasted Asparagus
Serves 4

one bunch asparagus spears
1 tablespoon olive oil
salt and pepper
lemon juice

Preheat oven (or toaster oven) to 425F. Wash and dry asparagus. Snap off the woody ends of each spear.

Place asparagus in a single layer on a baking sheet. Drizzle with a tablespoon or so of olive oil. Roll to coat evenly. Sprinkle with salt and pepper.

Bake at 425F for 10-15 minutes until the spears are tender and starting to brown. Sprinkle with lemon juice (and freshly grated Parmesan cheese, if desired) before serving.

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Posted under Food, Nutrition & Recipes, Salads and Sides.