The roasting method saves asparagus from the mushy state that often results from steaming the vegetable. The oven provides the heat to roast the asparagus to a firm texture with charred spots on the outside. The oil and Parmesan cheese deliver a burst of flavor to accentuate the fresh flavor of the asparagus.
Preparation
Unless you cut the asparagus from the garden right before cooking it, the cut ends need to be trimmed. By cutting off the bottom 1/2 inch, you remove the thick, tough part of the stem. Rinse the asparagus spears with cool water. Place the asparagus on a rimmed baking sheet large enough to accommodate a single layer. A light drizzling of olive oil facilitates the roasting process. Stir the asparagus around so that the olive oil covers it all. For a garlic flavor, sauté three minced cloves of garlic in a skillet. Add the olive oil to the skillet and heat oil-and-garlic mixture to infuse the flavor before drizzling the olive oil over the asparagus.
Roasting
Place the asparagus on the baking sheet and cook it in the oven at 425 degrees Fahrenheit. Roast the asparagus for 10 to 15 minutes, stirring it every five minutes so that all sides of the spears become browned. The asparagus is done when it is tender and lightly browned. Cut a spear with a fork to test it for tenderness. Avoid overcooking the asparagus spears, as they become mushy or overly browned, making them less appetizing.
Seasoning Options
Salt and pepper provide basic seasoning options for the roasted asparagus. Sprinkle them evenly over the asparagus before or after cooking. Garlic powder is another option if you didn't add garlic to the olive oil. When the asparagus is finished roasting, add a light sauce for additional flavor. The light sweetness of balsamic vinegar complements the asparagus well. For an Asian flavor, add soy or teriyaki sauce. Stir the asparagus so that the selected sauce spreads over all of the pieces. Grate fresh Parmesan cheese to sprinkle on top of the roasted and seasoned asparagus.
Alternative Cooking Methods
Grilling or cooking the asparagus in a skillet produces similar results. You can still use the olive oil and Parmesan garnishes for both methods. To grill the spears, toss them with olive oil. Grill them directly on the grill grate for about five to six minutes, turning the spears frequently. Remove the asparagus spears from the grill when they begin to brown and get tender. For stove-top preparation, heat the olive oil in a large skillet. Place the asparagus in the pan and shake it lightly to cover the spears. Place a lid on the skillet and cook the asparagus for three to five minutes on medium heat.
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