SidesJune 26, 2017
Oven Roasted Asparagus
A fun way to serve asparagus that looks fancy, but is actually not.
This is good side for if you are making a hunk of meat as a main. You can prep the asparagus while the meat cooks, and then toss the asparagus in the oven to cook while the meat rests.
Easy to do on a weeknight, Serves 2
Inspired by Daniel Humm’s and Will Guidara’s I Love NY cookbook. My version is slightly less fancy (i don’t bother to count or to peel the asparagus.)
Mise en Place
Veggies
- 1 bunchasparagus trimed to top 4 inches
- 3 sliceslemon
Staples
- 2 patsbutter
- 1/8 tspkosher salt
Equipment
- OvenPreheated to 400 degrees
- Parchment paperCut to 3x the lenght of the asparagus
Directions
- Arrange the parchment paper in portrait mode
- Arrange the asparagus on the bottom the other stuff on top
- Fold along the edges once, then bring the top and bottom together, fold together to seal, and then fold the edges once more
- Bake in the oven 7 minutes for thin aspargus, 10 for thick
- Evac from oven
- Let cool two minutes
- Tear pouch open and serve