I grew up in The Netherlands, where asparagus season always involved the delicate white asparagus. As a kids I was never crazy about them, but I grew to like them. Now I LOVE them, but I live nowhere close anymore to the wonderful white asparagus I came to enjoy so much. Green asparagus, however, can be found plentiful here. Surprisingly, they are a rarity in my home country. Though both white and green asparagus are shaped the same and they belong to the same family, their flavors couldn’t be more different.
In this recipe I roast the asparagus with olive oil, salt & pepper. The roasting brings out a sweet, nutty flavor that is just irresistible.
- 2 Bunches of green asparagus (preferably of medium thickness – the thick ones are too tough, but if you go with the thin ones, you will be left with too little to eat, as the roasting thins them) – rough bottoms removed. Tip: When you break the bottom off, it will automatically snap at the point where the toughness ends and the goodness starts.
- Olive oil
- Kosher salt
- Preheat the oven to 425 degrees F.
- Spread the asparagus in a single layer on a cookie sheet and generously with olive oil.
- Shake the sheet a bit to distribute the olive oil a bit more evenly.
- Sprinkle with salt and pepper to taste
- Bake in the oven for 20-30 minutes, turning once. (The time depends on the thickness of the asparagus)
- The asparagus are done when they start to brown. This brown color equals nutty- and sweetness. Yum. Just don’t let them burn!!
(Recipe by: Marieke, aka HRH Mommy)