BHG Delish Dish

Stirring Up Ideas In The Kitchen

in-season eats: garlic-roasted asparagus

Hello! Kate from Cookie and Kate here. Spring is quickly approaching, and so is asparagus season! Asparagus at its peak is a delicacy, if you ask me, and I can’t get enough of it during the springtime. It makes its way into salads, sliced into ribbons, as well as stir-fries, frittatas, and any recipe that calls for an assortment of vegetables.

That said, Garlic-Roasted Asparagus is my favorite preparation. Simply roasted asparagus makes a light yet flavorful side dish that can complement any cuisine. In the past, I’ve tried to dress up roasted vegetables with fancy dressings and sauces, but the truth is that they are best with a light coating of olive oil and a sprinkle of sea salt. A squeeze of lemon or dash of soy sauce will kick the flavor up a notch, but roasted peak asparagus hardly needs any help.

For this easy side dish, you’ll need 1 1/2 pounds asparagus, 2 to 3 cloves garlic, some olive oil, salt and pepper and good-sized baking pan. Simply preheat the oven to 450 degrees Fahrenheit, snap off the woody ends of the asparagus stems, slice your cloves of garlic thin, and toss the asparagus in a light coating of olive oil. Sprinkle with salt and pepper and bake for 10 to 15 minutes (I roasted mine for a full 15 minutes), until fork-tender. Serve warm.

Find the full recipe for Garlic-Roasted Asparagus here.

One Response to “ in-season eats: garlic-roasted asparagus ”

  1. This is how I make it for Easter, but Easter’s early so it will be California asparagus this year. But when my bed’s in production, we like it steamed for dinner. Snap any woody ends off, lay it in a frying pan, sprinkle with some freshly ground pepper, a tablespoon of minced garlic, a good pat of butter/margarine, a few tablespoons of lemon juice and enough water to come halfway up the bottom layer, put a lid on and put it on the heat until the steam comes out. Turn it off and let it stand a couple of minutes and serve.

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