Roasted Asparagus

It’s not necessary to peel asparagus. All you have to do is remove the woody stem from the bottom. If you prefer to peel your asparagus, I recommend peeling off a layer using a quality vegetable peeler.

Asparagus, a powerhouse of nutrients, can be cooked in many different ways, adding a healthy twist to your meals.

Steaming is a popular method. It helps to retain the flavor and gives asparagus a nice crunchy finish.

I love asparagus baked in the oven, which is why I'm such a fan of this recipe!

Another great way to cook asparagus is sous vide. Check my sous vide asparagus recipe in the extra recipes section below.

You should cook asparagus in the oven until tender and crisp. For pencil-thin asparagus, this will take between 8 to 11 minutes in total; for medium-thickness stalks, it will be about 12 to 15 minutes; and for thick stalks, 16-20 minutes will do the job.

Asparagus season falls between February and June, when most asparagus is harvested across the United States. Peak season is between April and May, when you'll find the freshest, cheapest asparagus in your local grocery store and supermarket.

Of course, asparagus can be found all year round, but it's always best to buy fresh, in season, and local.

The first thing to remember is that when freshly picked, asparagus tastes like a dream! While thicker asparagus tends to be more mature than thin asparagus, bear in mind that thickness and size aren’t always an indicator of how fresh the asparagus is.

If you like growing your own vegetables, I highly recommend growing asparagus. Homegrown asparagus is delicious, and you’ll get premium ingredients for this recipe.

If you're not able to grow your own asparagus, there's no need to fret. Your local grocery store is likely to have a great selection of fresh asparagus, so you can still enjoy this delightful vegetable in your cooking.

Here's what to look for when choosing asparagus: 
- Select asparagus with a vibrant green coloring
- Go for straighter stalks that have a smooth texture
- Ensure the stalks are not dry. Moist asparagus is a sign of freshness.

The main difference between the two is the way that they grow. The chemical that gives green asparagus its color, chlorophyll (the same substance in grass), doesn’t develop in white asparagus, which is grown in darkness or in less sunny climates.

White asparagus is creamier and smoother, whereas green asparagus tastes fresher. You can use both types of asparagus for this recipe.

Please keep your asparagus in the fridge to ensure it stays perfectly fresh. If stored properly, asparagus should last for about a week.

Yes! Freezing asparagus is excellent if you have a big patch and want to extend its shelf life.

When freezing asparagus, the best thing to do is blanch it first. This will preserve the taste and texture of the asparagus and will also act to extend its shelf life. Blanching involves parboiling and then rapid cooling of the asparagus in ice water.

Cool Down: Allow leftover roasted asparagus to cool to room temperature.

Refrigeration: Place the asparagus in an airtight container and store in the refrigerator for 3-4 days.

Oven: Preheat your oven to 350°F (175°C). Spread the asparagus on a baking sheet and heat for about 5-10 minutes, or until warmed through.

Stovetop: Heat a little olive oil in a skillet over medium heat. Add the asparagus and cook, stirring occasionally, until warmed through, about 3-5 minutes.

Microwave: Place the asparagus in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap (with a corner left open to vent). Heat on high for 1-2 minutes, or until hot.

Air Fryer: Preheat the air fryer to 350°F (175°C). Arrange the asparagus in a single layer and heat for 3-5 minutes, or until warmed through.