How to fry asparagus

Content

Method 2 of 3: Roasting the asparagus
Method 3 of 3: Serving the dish
Tips
What do you need

2 Wash the asparagus. You can select very thin stems and use them in other dishes, as these stems become very fragile when cooked this way. Thick stems are best for roasting.

3 Trim the asparagus and remove the fibrous stems. You can cut off about 2.5-5 cm or tear off the ends with your fingers. If you do it by hand, then tear off the fibrous part and leave only the soft stem.

Some people peel asparagus stalks, but this is not really necessary. Do this at your own discretion.

4 Dry the asparagus if necessary. You're not going to steam it. There is no need to leave the water as the asparagus will be treated with dry heat. Pat dry with a paper towel or dry with a dry tea towel.

Method 2 of 3: Roasting the asparagus

1 Line a baking sheet with aluminum foil. If you don't have a baking sheet, a baking dish will work as well. If you are using a baking dish, there is no need to line it with aluminum foil.
- Aluminum foil reduces the amount of dishes that need to be washed and allows you to focus on the upcoming feast. Two birds with one stone.
2 Roll the asparagus in olive oil to coat it completely. Start with 1 to 2 tablespoons (15-30 ml) of olive oil. If that's not enough, add more until you cover the asparagus with a thin layer.
- Do this directly in the baking sheet. There is no point in getting other dishes dirty. Sprinkle the asparagus with olive oil and roll with a fork. Try to distribute the olive oil evenly over the asparagus.
3 Place the asparagus in a single layer on a baking sheet. You want it to cook evenly. If it lies in piles, it will cook at different speeds.
4 Season the asparagus with salt and pepper, and add other spices to your liking. If you have freshly ground black pepper, use it. The fresher the seasoning, the tastier the asparagus will be.
- Crushed garlic is also great with fried asparagus. If you like the taste of garlic, add a few minced cloves to the asparagus.
5 Place the asparagus baking sheet in the preheated oven. Cook for 8-10 minutes. If you have thick stems or a lot of asparagus, it may take longer. Watch the cooking and taste it after about 10 minutes.
- It is best to place the asparagus baking sheet on the middle rack of the oven. The heat circulates most evenly in the center of the oven.
- Halfway through the cooking time, turn the asparagus with a fork or shake the baking sheet.
- Some recipes require the asparagus to cook for 25 minutes in the oven. It depends on the thickness and number of stems.

Method 3 of 3: Serving the dish

1 Remove the asparagus from the oven. Asparagus is done if the stems are flexible but not very soft. Place roasted asparagus on a serving platter.
2 Add flavors. Sprinkle finely grated Parmesan cheese on the fried asparagus stalks or drizzle with lemon juice if desired. Top with lemon slices as a decoration, if you have one.
- Another tasty alternative is the balsamic vinaigrette. If you haven't tried it yet, experiment. It will give a subtle, pungent flavor.
3 Serve the roasted asparagus warm or at room temperature. The beauty of this green is that it tastes good when cold! Save leftovers and snack on them the next day straight from the refrigerator.
- Store asparagus in an airtight container for 1 to 2 days. You can add it to other dishes as it goes very well with many foods.

Tips

You can chop and add the leftover asparagus to the salad.
Roasted asparagus can also be served with a sauce such as Hollandaise.
If your asparagus is not very soft, you can serve it as a warm appetizer with a sauce.