Reviews (1) Add Rating & Review 49 Ratings 5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: Unrated 03/21/2013 When I first tried this I was extremely apprehensive as it seemed so easy to do. Trick here is to use the tender part of the stems. (grab the bottom of the stem and about two inches under the tip and bend-it will snap where the tender and hard meet) Use about the same sice large stalks. This comes out so good for being so easy. If you wish a cheese sauce may be drizzled ove it on the plate.
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Gallery Oven-Roasted Asparagus Credit: Julia Hartbeck Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 pounds asparagus, as fat as possible 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper
Gallery Oven-Roasted Asparagus Credit: Julia Hartbeck
Recipe Summary Servings: 6
Gallery
Oven-Roasted Asparagus Credit: Julia Hartbeck
Oven-Roasted Asparagus
Credit: Julia Hartbeck
Oven-Roasted Asparagus
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 pounds asparagus, as fat as possible 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper
Directions
Preheat oven to 350 degrees, with a baking sheet inside. Trim and peel asparagus to the point on the stem where it is most tender. Wash well. While asparagus is still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 03/21/2013 When I first tried this I was extremely apprehensive as it seemed so easy to do. Trick here is to use the tender part of the stems. (grab the bottom of the stem and about two inches under the tip and bend-it will snap where the tender and hard meet) Use about the same sice large stalks. This comes out so good for being so easy. If you wish a cheese sauce may be drizzled ove it on the plate.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2
Add Rating & Review
49 Ratings 5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2
49 Ratings 5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2
49 Ratings 5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2
5 star values: 11 4 star values: 18 3 star values: 15 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 03/21/2013 When I first tried this I was extremely apprehensive as it seemed so easy to do. Trick here is to use the tender part of the stems. (grab the bottom of the stem and about two inches under the tip and bend-it will snap where the tender and hard meet) Use about the same sice large stalks. This comes out so good for being so easy. If you wish a cheese sauce may be drizzled ove it on the plate.Martha Stewart Member
Rating: Unrated 03/21/2013
When I first tried this I was extremely apprehensive as it seemed so easy to do. Trick here is to use the tender part of the stems. (grab the bottom of the stem and about two inches under the tip and bend-it will snap where the tender and hard meet) Use about the same sice large stalks. This comes out so good for being so easy. If you wish a cheese sauce may be drizzled ove it on the plate.
Rating: Unrated
All Reviews for Oven-Roasted Asparagus
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All Reviews for Oven-Roasted Asparagus
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
