WHAT'S COOKIN' - Roasted Asparagus - Prepared by Renee Sweers at ISU Extension
SIOUX CITY, Iowa (KTIV)
Asparagus -Rinse well under cool running water. Rinse tips well. -Asparagus has a woody base. Snap it off by bending the asparagus in several places, working up from the bottom of the spear, to find where it easily breaks off. Break off the end of each asparagus spear at that point. -Scrape the spear with a vegetable peeler (optional).
Roasted Asparagus 1) Preheat oven to 450°. Place asparagus spears on a baking sheet in a single layer not overlapping. 2) Drizzle a small amount of olive oil (approximately 1 Tablespoon per pound of asparagus) on the spears and toss to coat. If desired, season lightly with salt and pepper. 3) Roast, uncovered, for 5 minutes. Lightly toss/stir then continue roasting for another 5 - 10 minutes, until crisp-tender.
Options: 1) Prior to roasting: Add ½ tsp. minced garlic to the olive oil that you drizzle over the asparagus. OR slice 2 garlic cloves and sprinkle over asparagus on baking sheet. Drizzle and toss olive oil over asparagus and garlic. 2) Drizzle Italian salad dressing instead of olive oil over asparagus prior to roasting. (1 - 2 Tablespoons per pound of asparagus) 3) Squeeze a small amount of lemon and/or orange juice over asparagus prior to serving. Grilled Asparagus
Prepare asparagus for roasting, but place on grill instead of on roasting pan. Grill for 7 - 10 minutes, turning occasionally. If desired, asparagus spears can be placed on foil which is placed on the grill rack.
Renee Sweers, ISU Extension and Outreach- Woodbury County, 4301 Sergeant Road, Sioux City, IA 712-276-2157
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