How to Roast Asparagus

Asparagus is a member of the lily family. The spears grow quickly, up to 10 inches in a 24-hour period, and can produce six or seven crowns in a single season. Asparagus is fat-free, cholesterol-free and nutrient-dense with little sodium and about 20 calories per serving. It's not as popular as other vegetables because preparation is a bit of a mystery, but roasting asparagus brings out the best flavors to complement any meal.

Instructions

Preparing Asparagus

1. Choose asparagus that is about as big around as your index finger. Larger asparagus takes longer to cook. Very thin asparagus will do, but buy twice as much.

2. Test the freshness of asparagus by snapping off a bit of the stalk near the base. If it's rubbery and simply bends, it is not fresh.

3. Trim dried out parts from the bottom of the stalks. Remove 1/8 to 1/4 inch from fresh asparagus.

Grill Roasting Asparagus

1. Skewer the asparagus. Line the stalks side-by-side on a foil-lined cooking sheet. Run two skewers, about 2 to 3 inches apart, into the asparagus, perpendicular to the stalks.

2. Brush a little olive oil over both sides the asparagus. Add freshly ground pepper and salt to taste.

3. Place on a hot grill 3 or 4 minutes, or until the tips of the stalks are just starting to brown. Flip the rack and repeat. Cooking time depends on the diameter of the asparagus.

4. Remove from the grill. Let the asparagus rest for a few minutes before removing the skewers. Serve.

Oven Roasting Asparagus

1. Line the asparagus spears side-by-side in a shallow baking pan. Drizzle olive oil lightly on the row of asparagus. Add freshly ground pepper and salt. Give the pan a few shakes to roll the asparagus a half-turn, and add more pepper and salt to taste.

2. Roast in an oven at 350 degrees F 10 to 12 minutes, depending on the diameter of the stalks. Midway through roasting, shake the pan again.

3. Remove the asparagus from the oven when the tips of the stalks start to brown. Cool a few minutes before serving.

Tips & Warnings

• Canned asparagus is best used in pureed soups.

• After the final harvest, asparagus spears grow into lacy ferns with red berries.

• Serve asparagus on a white platter garnished with a few fresh raspberries.

• Do not overcook. Perfectly roasted asparagus is al dente.

Resources

• Find facts and tips about the vegetable at the Michigan Asparagus Advisory Board.