This one is a twofer. Roasted or Steamed, the choice is yours!
1 bunch of asparagus (or two if you want to do both ways)
Salt (read my Kale Chips recipe for my thoughts on how to measure salt)
1 tsp of Roasted garlic powder, garlic powder or 1 TBSP of fresh garlic (depending on what you have around the house) – you can also omit this
1/4 tsp Pepper or 5 turns of a pepper mill
Tools For Steaming
Skillet (yup that’s it other than the salt)
- Preheat oven to 425 degrees F (218 C).
- Hold an asparagus in your hand and bend it a bit. You can figure out where the bend gets hard and then snap the asparagus end off. I start at the top (tiny end) and move my hand down the asparagus till it gently snaps although I know some people go the other direction. Either way it’s pretty obvious. Repeat for each asparagus. Toss, compost or make stock with the ends.
- I have also read you should peel the ends after snapping but I’ve never done it mostly just seemed like a lot of work, but up to you!
- Wash asparagus. Dry very well so they roast and don’t steam in the oven.
- Either in a bowl or on your baking pan drizzle some oil over the asparagus and mix around with your hands till it is totally covered.
- Sprinkle pepper (fresh ground if you have it), garlic, and salt and mix that around as well.
- Space the asparagus so they are not touching each other and everything cooks evenly then drizzle a bit of balsamic vinegar on top – just move your hand back and forth over it a bit you don’t want to totally cover them.
- Place in over for 12-15 minutes until the ends just start to crisp up.
- Eat! You can make ahead of time they are still good just not as crispy.
- Snap the asparagus in the same way as listed above for roasting.
- Wash asparagus.
- Place asparagus in skillet with enough water that comes about 3/4 up the asparagus – do the best you can to have them in a single layer.
- Sprinkle a little bit of salt on top and turn on burners.
- Boil/steam them until you can easily slide a knife into the thicker end of one of them. About 5-7 minutes.
- Drain, sprinkle a bit more salt.
- Eat! This does well in the refrigerator the next day cold.