Asparagus Side Dish
Roasted Asparagus side dish with toasted Alomond slices.
Savory Roasted Asparagus Recipe
Asparagus has a long history in French cuisine. The French culinary reference book Le Répertoire de la Cuisine, first published in 1914, lists twelve ways to prepare asparagus! We can thank the French for the popularity of this unusual vegetable in America. The two main types of asparagus are distinguished by their color—green or white. The green variety is the most common in the US, but the white variety can increasingly be found in gourmet shops or local farmer's markets.
Roasted asparagus is easy and quick to prepare. A little attention to detail in preparing this vegetable goes a long way. Asparagus spears tend to have a fibrous, rigid base that I like to remove by snapping off the ends where the spear naturally bends, followed by a bias cut. Since the surface of the asparagus is naturally waxy and can deflect seasonings, this bias cut allows the flavoring to penetrate more fully. Seasoning happens in two steps. This first step is brining the stalks by applying a water-based salty and savory ingredient to the exposed bias-cut ends. I like to use Maggi's Seasoning liquid as it adds an umami flavor to the dish. The freshly exposed ends absorb this seasoning and flavor the inside of the asparagus. The second step aims to season the outside of the asparagus. Tossing the spears in olive oil, butter, and a dry seasoning mixture adds that second layer of flavor. Urban Accents Veggie Roaster seasoning mix is an excellent complement to the already absorbed Maggi's. I have also had favorable results using a steak seasoning mix. With the asparagus now well-seasoned, the last step is to roast them in a high-temperature oven relatively quickly – long enough to achieve light browning and produce tender stalks. Serve as a savory side dish, appetizer, or hors d'oeuvre.
Roasted Asparagus Ingredients
1 pound, Green Asparagus
3 tsp, Maggi Seasoning liquid or the French version of Maggi Arome
1 tbsp Butter, unsalted
2 tbsp Extra Virgin Olive Oil
1 tbsp Urban Accents Veggie Roaster, Herb, and Balsamic Roasted Onion
Roasted Asparagus Recipe Instructions
1) Rinse the spears well and pay attention to the heads, which may have soil trapped. It is best to rinse under continuously flowing cool water.
2) Break off the lower sections of the stalks. About an inch up from the bottom, there is a natural weak transition section.
3) Bias cuts each spear three times: first, each stalk is cut in the middle, then each piece is cut in the middle again, creating four pieces from each stalk. The angled ends provide a greater exposed surface to absorb the water-based Maggi seasoning. They also allow smaller pieces to be plated that your guests do not need to cut. This is also a preferred size as an appetizer or hors d'oeuvre.
4) Put the bias-cut pieces into a zip-lock bag containing three teaspoons of Maggi seasoning liquid. A little goes a long way, so use sparingly. Gently shake the bag to distribute the seasoning thoroughly. Let the spears marinate for 15 to 45 minutes with the liquid seasoning.
5) Melt the butter, let it cool, and then mix in the olive oil.
6) Put the butter and olive oil mixture into the bag and shake gently to coat the asparagus completely. Handle gently, as the spears' heads are fragile.
7) Roast in a preheated oven at 425 F for 12 minutes.
Equipment:
Ziplock bag.
Sheet pan
Foil to line sheet pan
Tips
You can serve with lemon wedges to squeeze juice over the asparagus.
Use a wire rack on your sheet pan to cook the asparagus if you want it crisper.
When using the Maggi seasoning liquid and Urban Accents Veggie roaster, additional salt and pepper are not needed during preparation.
