Roasted Asparagus

I originally had no intention of posting this Roasted Asparagus recipe.

 

Roasted Asparagus recipe and images by Lacey Baier, a sweet pea chef

As you can probably imagine, I cook a lot.

Which means I make a lot of food.  And try out a lot of recipes.

Roasted Asparagus recipe and images by Lacey Baier, a sweet pea chef

When these recipes are tasty, I share them on this here blog.  When they’re not up to par, I either try to improve them or start over from scratch another day.

Roasted Asparagus recipe and images by Lacey Baier, a sweet pea chef

Given that I recently posted this asparagus recipe, I planned to wait a while before posting another one.  If possible, I try to diversify the types of recipes I post.

Roasted Asparagus recipe and images by Lacey Baier, a sweet pea chef

Well, I tried something new the other night with some fresh asparagus and it turned out wonderfully.  Wonderfully. I just had to share.

Dustin even asked me as we were eating, “Was this a post?” To which I said, “No, but it should be!”

Roasted Asparagus recipe and images by Lacey Baier, a sweet pea chef

Thanks to some helpful nudging from a few facebook friends, I learned it’s never too soon to post a new asparagus recipe.

Roasted Asparagus recipe and images by Lacey Baier, a sweet pea chef

So, here you go: Roasted Asparagus!  Yum.

Roasted Asparagus
 
Prep time
Cook time
Total time
 
This Roasted Asparagus recipe is deceptively easy and creates an awesomely flavored little side dish.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 1 bunch fresh asparagus
  • 1 small red onion, thinly sliced
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 tbsp. (good quality) balsamic vinegar
  • pinch kosher salt
  • pinch ground black pepper
Instructions
  1. Heat oven to 400 degrees.
  2. Slice off the ends (about an inch) of the asparagus. If thick, peel the stems (to lessen their woodiness).
  3. Line a baking sheet with aluminum foil or parchment paper. Place asparagus, onion and garlic on the baking sheet. Drizzle with olive oil and balsamic vinegar.
  4. Using your hands, toss the asparagus and onion to evenly coat. Try to lay the vegetables in a single layer to help with even cooking. Sprinkle with salt and pepper.
  5. Place into the oven and roast for 15-20 minutes, until asparagus begins to darken and is tender, yet crisp.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

2 comments… add one

  1. Walter Matthau March 2, 2012, 6:52 am

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    Reply

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