1. Oven-roasted Asparagus
Roasting brings out the natural sweetness of asparagus in this quick and easy side dish recipe.
Step 1
Before you begin, make sure that the asparagus are dry after washing them. Trim the asparagus up to the tender portion. You can check by bending one and use it as a guide when trimming the rest.
Step 2
Coat the asparagus spears with olive oil. You can place them all in a ziplock and pour a teaspoon or two of olive oil in it. Placing them in a ziplock makes it easier to coat the asparagus evenly. Just toss and turn them in. Take them off the ziplock and arrange asparagus spears in a single layer on a large baking sheet.
Step 3
Season with salt and pepper. And you're ready to roast them in a pre-heated oven (425 degrees). If you are roasting thin asparagus spears, it may take 10 minutes. If they're thicker, 15 minutes will do. It's really up to you :). You can check if they're cooked by sticking a fork in them to see if they're tender.
And you're done! You can squeeze some fresh lemon on it to give that bright and tangy taste. To make it more interesting, sprinkle some Parmesan cheese on top. It's simple, fast, and delicious!
2. Pan-fried Asparagus
Everybody can agree that asparagus is full of nutrients and tastes absolutely divine when pan-fried. It's quick and couldn't be easier. Follow these simple steps below to get that crispy side dish.
Step 1
Heat the butter over medium heat in a large frying pan. Swirl it as the butter melts to evenly coat the surface.
Step 2
Add olive oil to avoid burning the butter. Stir in the chopped garlic, a pinch of salt and some pepper.
Step 3
Add the trimmed asparagus to the pan. Cover it and cook for about 5 to 10 minutes, shaking the pan occasionally until they're browned and tender.
Sprinkle with salt and lemon juice or zest to taste. Serve immediately while they're hot.
3. Grilled Asparagus
Step 1
Trim the asparagus by snapping / bending off the ends of the asparagus spears.
Step 2
Step 3
Pre-heat a grill.
Step 4
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These are great asparagus recipe tutorials. I have always “winged” it when cooking asparagus with inconsistent results. Now I have a focus to my cooking.
Thank-you for the article. Having worked as a dishwasher in a Chinese Restaurant over 40 years ago, I do prefer the pan fry method and have learned that asparagus is an excellent vegetable in stir fry recipes using ginger root &/or other oriental spices. It is especially good with heart & tongue. We have used it with venison, pig, lamb & elk tongue. Beef tongue needs to be skinned, but the pork, venison & lamb meat can be cut up and eaten with the tongue skin intact. My neighbors used to discard the tongues of all their game animals until I instructed them in this meal prep. We no longer receive that discard, but I was glad to disseminate the information to eliminate waste.
We’re glad you like it. 🙂
Love asparagus and a refresher on simple quick ways to prepare them.