This recipe is a favorite in our house. I routinely give the same treatment to Broccoli and Brussel Sprouts (Hub’s favorite)! I’ve had a few house guests (Carlita and Chris – we miss you!) take the recipe home with them. Makes a great side dish to grilled meats, roasts, and nearly anything else you are cooking.
One Bunch of Asparagus/Broccoli/Brussel Sprouts
Generous Salt and Pepper
1/2 to 3/4 of a large Vidalia onion
Olive Oil, Extra Virgin Preferred
Preheat the oven to 400 degrees.
Trim or snap your asparagus appropriately. If you don’t know how to do this, it’s easy and satisfying. Take your one stalk, and gently snap off the bottom of the stalk. How much, you ask? Well, it’s going to be anywhere from 1-4″, depending on how tender and how long your stalk is. It should give way by itself, but don’t go snapping off half of it just because. Try to aim for the bottom 2″. (If you use broccoli, trim to bite sized pieces, discarding the stalks. Brussel sprouts will need to be cut into quarters and cooked a few minutes longer).
Then lay your stalks all the same way, trying not to stack them at all. I like to use my jelly roll pan for this, ungreased. Chop up your onion into slivers, squares, or bite sized pieces. Sprinkle your onions evenly on your veggie layer (if you have an onion allergy, the recipe is delicious without them, too!)
Then, generously (without drowning) coat your veggies with olive oil. For a bunch of asparagus, I typically use 1/3 cup of oil or less.
Sprinkle the entire tray with salt and pepper like it’s going out of style. If you’re unsure, you can S&P afterwards but it doesn’t turn out quite the same. Lay it on to your taste.
Bake for 13 minutes. Or a little longer. Your asparagus or broccoli tips will appear slightly charred and the veggies will yield easily to a fork.
So yummy! Try this one soon and dinner and you will not be disappointed!
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