Although grocery stores sell fresh asparagus year-round, it is at its peak in mid-spring. Select stalks that are bright green with tightly closed tips, and avoid any that are wrinkled or dried. Asparagus is a versatile vegetable, responding well to grilling, steaming, sauteing, roasting and baking. Serve it with a lemony sauce, or simply a sprinkling of pepper and kosher salt, a pat of butter and a splash of balsamic vinegar. Cook it briefly, though, unless you plan to puree it for soup. Asparagus quickly becomes mushy when overcooked.
Step 1
Preheat the oven to 350 degrees Fahrenheit. Wash the asparagus under running water and break or cut off the white, dried ends. Some people prefer to peel asparagus, although this step is not necessary.
Step 2
Place the asparagus on a piece of aluminum foil large enough to hold it in a single layered pouch. Sprinkle the olive oil, lemon juice and dill over the asparagus. Season it liberally with salt and pepper.
Step 3
Fold the aluminum foil around the asparagus and fold the edges together. Place the asparagus on a baking sheet.
Step 4
Bake the asparagus for 10 to 15 minutes, or until it is tender but not mushy.
Tips and Warnings
- Some people claim that thick asparagus spears have more flavor, while others find thin stalks more tender. Try both to find your own preference. Roast or grill asparagus until slightly crispy and browned for a caramelized, robust flavor.
Things You'll Need
- Knife
- Cutting board
- Aluminum foil
- 2 tablespoons olive oil
- Juice and zest from 2 lemons
- 1 teaspoon dried dill
- Salt and pepper
- Baking tray
References
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
- "Great Good Food"; Julee Rosso; 1993
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