It recently came to my attention that most of the simple, seasonal vegetables I make on a regular basis are not up on this blog. That's the problem with everyday cooking: the things you make all the time never get written down because you're too busy making them all the time. I'm going to try to break out of that cycle by documenting more of these easy vegetable dishes, even when the recipe is simply: coat with olive oil, salt, and pepper, and roast X minutes. Sometimes the easy way just happens to be our favorite way!
Roasted Asparagus
Husband is addicted to asparagus and the kids are following in his footsteps. It goes so fast I have to cook two bunches at a time.
2 bunches asparagus
1-2 Tbsp. olive oil (I just pour and count one Mississippi, two Mississippi)
Liberal salt and pepper to taste
Preheat oven to 375°F. Wash asparagus, then snap off the thick woody stems by bending the stalks near the lower third until they break. I do this two or three at a time to make it go faster. Compost the stem ends. Set asparagus on rimmed sheet pan and pour olive oil over. Sprinkle with salt and pepper and use your hands to toss until evenly coated. Arrange asparagus in single layer on pan. If you need a second pan, go for it. I'll admit it, I tend to crowd the pan so I have room in the oven for whatever else I'm cooking. Roast 7-12 minutes, depending on thickness of spears. Stems should be tender when pierced with a fork, tips should be slightly dry and, with luck, a little crispy.
I'm a huge fan of quick and easy! Got anything for radishes beside salad topping?
Posted by: melch | April 18, 2011 at 11:57 PM
I do this with some parmesan cheese sprinkled on top too. Mmmmmm
Posted by: Rebecca | April 19, 2011 at 10:02 AM
Rebecca: Nice touch! Delicious, no doubt.
melch: For radishes, I like crusty bread with lots of butter, radish slices, and sea salt. Also, a simple chopped salad of radish slices, fresh tarragon, snipped chives, sea salt, and a bit of good olive oil. I've cooked radishes before, too. They taste different, sort of turnip-y, but still good.
Posted by: Tammy | April 20, 2011 at 01:41 PM
I still have radishes left over from last week, I'll give those a try, sounds delicious!
Posted by: melch | April 20, 2011 at 04:57 PM
This is one of my absolute favorite roasted veggies. I've been OD'ing on asparagus lately now that I'm seeing it in the market!
Posted by: April in CT | April 20, 2011 at 05:47 PM
Thank you for posting this. I just made it for dinner, and I'm very proud of myself. My husband said "But I don't like asparagus!" and then "This is the best asparagus I've ever had!" Even the kindergartener said that it *tasted* good, but refused to eat more than one bite on principle.
Posted by: Catherine | April 22, 2011 at 06:08 PM
thanks for posting some humble every day cooking. i hope you do continue it as a trend, that's the kind of cooking that us every day cooks need help feeling inspired about anyway! i will go out and buy a bunch or two post haste.
re: the reader with radish question. i heard rave reviews of, tho haven't tried yet, grated with radish mixed with butter and spread on bread. how could you go wrong, right? it's 'sposed to convert even radish blahs.
tammy. just wanted you to know, though i don't hardly never comment, i am still subscribed, years in now. still read yer every post, and still remember your tortilla soup post. as well as a foul mouthed post about zucchini, from way back when.
thanks for a great blog!
Posted by: Calamity Jane | April 24, 2011 at 08:46 PM
Yes! Do more recipes like this! Especially with fresh produce on the way!
Posted by: Jacquelyn | April 25, 2011 at 09:27 AM