Some people prefer the stalks of asparagus peeled, but others find this step unnecessary. If you’re a peeler, peel away.
Aluminum foil also keeps you from worrying about clean up and lets you concentrate on the impending deliciousness in front of you. Double win.
Do this in the pan! No point in dirtying another dish. When you drizzle on the olive oil, just roll them around with a fork. Try to get the olive oil evenly disbursed throughout.
Minced garlic is also a welcome addition to any roasted asparagus plate. If you like the taste of garlic, add in a few finely chopped cloves.
It’s best to place the pan of asparagus on the middle rack. The heat circulates most evenly at the center of the oven. Halfway through the cooking time, turn the asparagus with a fork or by shaking the pan. Some recipes call for as long as 25 minutes in the oven. [2] X Research source It all depends on the width and number of your stalks.
Another tasty alternative is balsamic vinaigrette. If you haven’t tried it, experiment. It gives it a subtly tangy flavor.
Store the asparagus in an airtight container. They’ll keep for a day or two. Combine them with other recipes, too – asparagus matches well with a number of flavors.
