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 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.