Roasted asparagus

This is a recipe by American cook, Ina Garten. It is so unbelievably easy a child could do it. Eat it hot as a side, or cold as a tapas. It’s also great as part of a buffet supper.

Serves 8
2 lb asparagus
Extra virgin olive oil
Sea salt
Freshly ground black pepper

Preheat the oven to 400°F/200°C.

Break off the tough ends of the asparagus. If the stalks are thick, peel them. Place the asparagus on a baking sheet and drizzle with olive oil. Using your fingers, toss the asparagus so each piece is evenly coated with oil.

Spread the asparagus in a single layer on the baking sheet and sprinkle with salt and pepper.

Roast for 25 minutes, until tender but crisp.

That’s it. Couldn’t be easier.

Try these other asparagus recipes:-
A heavenly soup for asparagus season
Asparagus and lemon risotto
Wild asparagus and scrambled eggs for lunch

5 to remember
increíblemente – unbelievably
un niño – a child
parte de – part of
duro/a – tough
eso es – that’s it


Try these other recipes in ‘Barefoot Contessa: Back to Basics’ by Ina Garten [UK: Bantam]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Roasted asparagus, the easy way #food #Spain via @Spanish_Valley


7 thoughts on “Roasted asparagus

      1. Alastair Savage

        Not personally, people up here in Catalunya make it for me, and they usually follow their mothers’ recipes which have been handed down from generation to generation. You can buy it in Mercadona though…


  1. Pingback: A side-effect of asparagus | Notes on a Spanish Valley

Leave a comment here

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.