I never ate asparagus growing up. It wasn’t because I refused to eat it, it was because my parents just didn’t serve it. I’m pretty sure it had something to do with my aunt traumatizing my dad when he was growing up. You see my Aunt Barb is the oldest of a family of five so it was only natural that when Nana & Grandpa went out she was left in charge. On one of those nights she decided to make all the kids watch her as she drank all the asparagus juice out of a jar of asparagus spears. Now that may not seem that traumatizing but we’re talking about a boy who would keep peas in his mouth through bath time to avoid eating them. This is when my dad is wondering why he ever told his children these stories.
Anyway, I decided I wanted to try asparagus and discovered that if it was cooked right I actually really liked it. My favorite way to prepare asparagus is roasted in the oven and then drizzled with a balsamic vinegar glaze. I also enjoy picking it up with my fingers to eat it and prefer to serve it with other finger foods to make it ok for me to do so. I made this for my parents and after hearing the story about my Auntie Barb (again) finally got my dad to try it, turns out he loved it and my parents now make this for dinner on a regular basis.
It is super simple to make. Here’s what you need:
You can certainly reduce balsamic vinegar by simmering it on the stove until thick like a syrup but this balsamic glaze you can find in most grocery stores is awesome. It also goes great on caprese.
Start by cutting the tough ends off the asparagus. To figure out where to cut pick out a piece that’s about average width for your bunch, hold one end in each hand and bend until it snaps. Line the broken piece up with the rest and use it as a guide to cut the bunch.
Now just lay the asparagus on a sheet pan covered in aluminum foil. Drizzle with olive oil and sprinkle with garlic powder, onion powder, and kosher salt. Roll the spears around until evenly coated.
Bake at 400 degrees for 8-10 minutes until tender. You’ll start to see some brown roasted marks on them as well. Drizzle with balsamic glaze and serve immediately.
- 1 bunch asparagus
- Olive oil
- Onion powder
- Garlic powder
- Salt
- Balsamic vinegar glaze (I like Blaze brand)
- Preheat oven to 400 degrees.
- Trim the touch edges off the bunch of asparagus. Transfer to a foil lined baking sheet. Drizzle with olive oil and sprinkle with onion powder, garlic powder, and some kosher salt. Roll the spears around until evenly coated.
- Bake for about 8 minutes until the spears are tender crisp and you begin to see a nice brown roasted color on the tips. Drizzle with balsamic glaze and serve immediately.
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