Roasted Asparagus with Shallots

by Pamela

Roasted Aspargus with Shallots

Roasted Aspargus with Shallots

Asparagus is normally a Springtime veggie down at the Farmer’s Market, but it looks like we’re getting a second round of it this Summer.  My guess is it’s because we’ve had unusually cool weather this year.  Good for the asparagus – not so good for my garden.  My poor tomatoes and cucumbers are just sitting there.  When we get a couple of weeks of good hot/sunny weather I’m going to be buried!  Of course my neighbors will be happy.

I discovered roasted vegetables last year.  We eat a lot of different kinds of vegetables in our house.  I was raised on vegetables, since my parents had a garden that was just short of being called a farm, and Craig is a willing victim participant in trying new foods.  His favorite vegetable for many years was the potato.  I just got really bored with the usual vegetable cooking methods: steaming, raw, and baked.  So I put the oven on blast and tried just about everything that way.  Beets were fantastic, mushrooms were good, baby carrots were super sweet, but our favorite was the asparagus.  You don’t ever really think about asparagus being sweet, but the high temperature brings out the natural sugars and gives it a whole new flavor.  So if you don’t think you like asparagus, give this a try…you might be surprised that you actually do like asparagus.

Serves 2-4

Ingredients

  • 1 Pound Fresh Cleaned Asparagus (with tough ends cut off)
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 1/2 – 1 Teaspoon Kosher Salt (salt varies due to personal taste and size of stalks)
  • 1 Shallot (finely chopped)

Directions

Oven rack should be in lower third of oven and pre-heat to 425 degrees farenheit.

Toss asparagus in 1 tablespoon of olive oil and place in baking pan (or on baking sheet).  Toss shallots in remaining olive oil and sprinkle on top of asparagus.  Keep shallots close together, to help keep the individual pieces from burning.  Sprinkle asparagus with kosher salt.  Roast until asparagus pierces easily with fork.  Roasting time will vary from 7-15 minutes depending on the thickness of stalks.

*If asparagus stalks are thick, after cutting off woody ends, use a vegetable peeler to remove green outer layer (revealing white underneath) from the bottom third of the stalk.

5 comments

French Cooking for Dummies July 18, 2009 at 2:03 pm

I want some of these 😉 Great picture.

Pamela July 20, 2009 at 1:15 pm

Thank you!

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