The Best Perfect Roasted Asparagus Recipe is a perfect side dish recipe for Easter. Guaranteed to impress your family and guests, this roasted asparagus recipe is kid-friendly and so easy to make!
Our asparagus recipe is a simple one, yet we consider it the best perfect roasted asparagus recipe. Roasting the asparagus brings out more flavors in it while also making it more tender and juicy. We want you to enjoy eating our asparagus every time you use this simple yet delicious recipe.
The easiest and most foolproof way to buy perfect asparagus is at the farmers’ market. At this time of year, you’ll find them at every stand and sample their unique flavor. Once you taste a fresh crop, there is no going back to frozen!
Asparagus
When eaten raw, fresh asparagus spears have an appealing sweet and crisp feel. The fibrous greens take on unique flavours when cooked.
Ingredients
- 1 Large bundle asparagus
- 3 tbsp Butter
- 1 tbsp Salt
- Pinch of sugar
Instructions
- Scrape the coarse skin from each blade and cut from the bottom as much as is hard.
- A better way still is as follows: slit the outer skin from the bottom upwards and take it off at once; a title practice will enable one to do this rapidly.
- Then wash the asparagus, tie into bunches, making the tips even and cutting the lower ends all of one length.
- Cook with a little salt in not too much water, which should boil moderately, otherwise the tips will become too soft. The addition to the salt water of a pinch of sugar and a piece of butter the size of a hazelnut gives the asparagus a very delicious taste.
- As soon as the lower ends become tender (the usual time for tips is ¼ of an hour and for the whole blade ½ hour) put the bunches on a heated platter, cut the bands and serve.
- Serve with either an asparagus sauce (see under R) or pass with it melted butter; frequently the grated yolks of hard boiled eggs accompany the butter.
- In South Germany cream sauces are preferred; in England the asparagus is placed on large pieces of toast, and melted butter, into which the yolks of 3 eggs have been stirred, is poured over it; sometimes parmesan cheese is grated over it, and fried eggs laid on top.
- Appropriate side dishes are cutlets, roast poultry, meat balls, scrambled eggs, raw ham and smoked salmon. It should be noted that asparagus must never be permitted to lay in water.