Anyone who’s known me awhile knows that I grew up picky. Things that were outside the norm were almost automatically turned down in favour of the familiar. Peas and carrots, corn, broccoli? Sure! Asparagus? Uhhhh. How about no.
But then, as I grew into a
much somewhat more reasonable adult, I stepped outside of my comfort zone a little and began to try things. Asparagus was one of those things. I still haven’t quite found a taste for it steamed, but roasted? I could eat that stuff all day.
Broccolini, though? I had never heard of it! Then, a couple of years ago, a new restaurant opened in town that my husband and I really enjoyed and they offered it as a side option. The first time I ordered it, I admittedly thought it was just a fancy way of saying “broccoli”; but to my surprise, it was actually a little different. I’ve since found it at the grocery store and pick some up from time to time.
The thing that really makes it for me is the salt. Maybe it’s my affinity for crispy, salty things; but I can’t be the only one. Any salt will do, I’m sure. But some coarsely ground sea salt makes it perfection.
This roasted asparagus makes a frequent appearance in our house as a side for dinner. Sometimes as shown, sometimes with a bit of parmesan (fresh or “sprinkle cheese”, as my kids call it). Often with roasts, grilled chicken, and pork chops, but also with things like pasta. I’ve even whipped some up with a late night fried egg after the kids are in bed. It’s a versatile little side.
(Does anyone else find veggies just so incredibly photogenic?!)
- asparagus spears, rinsed and tough ends removed
- broccolini, rinsed and trimmed
- oil of your choice (I usually use olive oil or coconut oil)
- salt & pepper, to taste
- 1/4 of a lemon (zest optional)
- Preheat your over to 425°F.
- Give your veggies a rinse in the sink, snap the tough, woody ends off of your asparagus spears and slice any larger broccolini heads lengthwise so they're similar in thickness to your asparagus. Pat dry with a towel.
- Spread your veggies out on a baking sheet. You can line it with parchment or leave it bare. Drizzle with oil, season with salt and pepper, a squeeze of lemon, and toss to combine.
- Cook for about 5 minutes at 425°, until asparagus is fork tender. I usually give the pan a bit of a toss halfway through so they cook evenly.
- Serve immediately and enjoy!
- If I'm feeling like I want things a bit more tender, I'll put a piece of foil over the pan to retain a bit more moisture for the first few minutes and then finish them up without.