All you need for delectable roast asparagus is olive oil, lemon juice, salt, and pepper. Oh, and the asparagus spears themselves. Want to add a bit more kick and zest? “I like to top my asparagus with Parmesan and red chili flakes,” McGlinn notes. So, there’s a bit more spice and saving for you, if you’d like.

As for choosing your veggies, McGlinn has some notes of advice: “The best advice is to find the thickest stalks you can to avoid stringy, overcooked asparagus. The small ones dry out too quickly in the oven. If you only have thinner asparagus, No worries, just cook for less time, to avoid overcooking and getting limp stringy texture.”

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