Baked Asparagus

Recipe courtesy Kathleen Daelemans

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Rated 5 stars out of 5
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  • Read 71 Reviews
Total Time:
25 min
Prep
5 min
Cook
20 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 2 bunches asparagus, washed
  • 1 to 2 tablespoons olive oil
  • Coarse grained salt and cracked black pepper

Directions

Preheat oven to 400 degrees F.

Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.

Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.

Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.

Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.

If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.

Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

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Newest Ratings and Reviews

Read all 71 reviews

  • on April 23, 2013

    Flag

    Tasty, mushrooms turn out crunchier if you leave them longer. Good as it is.

    people found this review Helpful.
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  • on January 26, 2013

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    Not sure what the comment below was about, but I found this recipe very helpful. I wanted a simple recipe with times and temperatures and this was exactly what I was looking for. I cooked it at 425 [was baking something else] for about 15. Next time I will do 12 to 15 minutes at 400. In any case, I was surprised how delicious something so simple could be. You really taste the asparagus. Can't wait to make this again. Thanks Kathleen!

    people found this review Helpful.
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  • on May 21, 2012

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    Any vegetable at 400 degrees for between 12 and 20 minutes works coated with olive oil. Insight on salt and pepper is kind of stupid since every recipe calls for that.

    Maybe add some reduced balsamic vinegar and tell people something they don't know.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
75
 
Fat
5 g
 
Saturated Fat
0.8 g
 
Carbohydrates
7 g
 
Fiber
3.2 g
 
Protein
3.4 g
 

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