As you can probably imagine, I cook a lot.
Which means I make a lot of food. And try out a lot of recipes.
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.
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.
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!”
Thanks to some helpful nudging from a few facebook friends, I learned it’s never too soon to post a new asparagus recipe.
So, here you go: Roasted Asparagus! Yum.
- 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
- Heat oven to 400 degrees.
- Slice off the ends (about an inch) of the asparagus. If thick, peel the stems (to lessen their woodiness).
- 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.
- 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.
- Place into the oven and roast for 15-20 minutes, until asparagus begins to darken and is tender, yet crisp.