Roasted asparagus recipe with balsamic vinegar and parmesan (2024)

FAQs

How long does asparagus take to cook at 350 degrees? ›

Roasting asparagus in the oven at 350°F (175°C) is a straightforward and delicious way to prepare this vegetable. The cooking time will vary depending on the thickness of the asparagus spears, but generally, you can roast asparagus at 350°F for approximately 20 to 30 minutes.

YOU DO NOT HAVE TO PEEL ASPARAGUS IF YOU DON'T WANT TO but it gives it a sleeker texture. Exposes the grassy flavors.

Overcooking It

Because it only takes a few minutes to cook, keep a close eye on it to avoid soggy, limp stems as the outcome. To avoid overcooking, take it out of the oven or off the stove a minute or so before you think it's done. Another way to prevent overcooking is to shock the asparagus in an ice bath.

One thing you definitely don't want to do is wash asparagus before storing it—the added moisture will cause the spears to get slimy. When you're ready to cook, just give them a quick rinse under cool running water and pat them dry with a kitchen towel, as Pradhan recommends.

Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that's longer and more evenly shaped.

The truth is that the bend-and-snap method can actually waste delicious asparagus. Where a stalk breaks depends on the overall thickness of the stalk (skinny stalks are more flexible), how you bend it, and even how fresh the asparagus is (super-fresh asparagus tends to be more rigid).

Why Isn't My Asparagus Crispy? Whether you Air Fry, steam, broil, or roast asparagus — if the spears come out soggy and limp it means they're overcooked. I usually categorize asparagus spears into thin, medium, and thick categories.

Asparagus can be steamed, roasted, grilled, broiled, boiled, blanched, dried or pickled. Combines well with: garlic, lemon juice, nutmeg, honey. Fine herbs: rosemary, basil, dill, marjoram, Mediterranean oregano, thyme, cilantro, etc.

Boiling green vegetables in a small amount of water means bathing them in a virtual soup of color destroyers. Add something alkaline, such as baking soda, and the chemical reactions are altered so the chlorophyll turns bright green. Unfortunately, alkalinity also speeds up the breakdown of plant tissues.

What is the healthiest way to eat asparagus? ›

Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.

Temperatures below 18°C (65°F) can stunt growth, leading to a lackluster Sprenger's Asparagus that won't do much but sit there. Above 25°C (77°F), and you're in the danger zone—think leaf scorch and a general sense of plant malaise.

After planting your asparagus “crowns” – an unpromising-looking bundle of roots – you have to wait two or three years before the plants can be harvested. This is because they need to be strong enough to survive when you brutally snap off the emerging stems to feast on.

Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking. It will break right at the point where the stalk becomes tender. Do this just before cooking so you leave no time for asparagus to accumulate yet more lignin.

Also, cook the asparagus just until they're done, not longer. They're bright green and such a nice sign of spring. Let their color shine.