Roast Asparagus–revisited

May 17, 2013 by Robin Ellis

Rachel Lucas just left a comment following the post on Keith Richmond’s olive oil:

I prefer olive oil to butter on everything…currently on steamed English asparagus at almost every meal!….

It inspires me to reproduce the recipe for Roast Asparagus from Delicious Dishes for Diabetics.

We are eating a lot of asparagus at the moment; it’s hard not to–it’s the season and the poor weather has meant the changes that should be happening now are unusually slow in arriving.

Roasting it for a short time at a high temperature makes for a different taste and texture.

We just had some for lunch with a simple new fish recipe for plaice which I’ll post soon.

Asparagus is wonderful, but even in its short season it can get a bit repetitive! This is a handy alternative way; quick and easy with the thinner type.The addition of thyme comes from the River Café.

2 tbsp olive oil
500 g/1 lb asparagus

2 tbsp fresh thyme leaves

salt

1. Heat the oven at 220°C/425°F/Gas Mark 7.
2. Heat the oil in a shallow baking tray.
3. Turn the asparagus in it and sprinkle over the thyme and

some salt. The roasting time depends on the thickness of the asparagus: about 5 or 6 minutes for thin and a bit longer for the fatter size. It should crisp up a bit.

Posted in Food, Recipes | Tagged asparagus, roast asparagus | 13 Comments

13 Responses

on May 17, 2013 at 1:03 pm | Reply beatrice

A new way to taste asparagus, grazie!!!
on May 17, 2013 at 1:40 pm | Reply Jill

Love this! And it is so good when sesame seeds are roasted with the asparagus… Are sesame seeds ok for diabetics?
- on May 17, 2013 at 8:07 pm | Reply Robin Ellis
  
  Sure are! Hello California!
on May 17, 2013 at 2:29 pm | Reply Conner Middelmann-Whitney

Hi Robin,

I love roast asparagus too! Here’s a recipe you might enjoy; I put it together for the BBC as this Sunday’s “Food Programme” is about food & cancer, and Sheila Dillon (recently diagnosed with mutliple myeloma, as she will discuss on the show) interviewed me re Zest for Life. Not sure whether any of what I said will make it into the programme, but at least you can see my two recipes on the BBC’s website: http://www.bbc.co.uk/programmes/b01shstp. The marianted chicken recipes is from Zest for Life (in the form of kebabs), as is the dessert; the roasted veg & shiitake & salsa verde were a spring-inspired addition.

I hope you and Meredith are on stonking good form! You must feel so light and leisured now that you’ve submitted your manuscript!

All well over here in Boulder. Glenn and I continue to work hard to build new businesses (an ambitious undertaking at our age…) but we’re feeling mildly optimistic. Please do come and see us if ever you’re in “the middle” of the U.S.; Denver’s only an hour’s drive away — surely there’s abook signing you cd swing there, no?

Love,

Conner
- on May 17, 2013 at 8:18 pm | Reply Robin Ellis
  
  Congrats Connor–you are an inspiration and I hope most of what you said to Sheila Dillon gets broadcast–it’s important your message gets over.
  Meredith and I are fine, just looking forward to some seasonal weather!
  A un de ces jours in Colorado perhaps!
  rxx
on May 17, 2013 at 3:33 pm | Reply Maureen

How apropos! I picked this exact recipe from your book last night for dinner tonight!! Yum! Can’t wait to make it!
on May 18, 2013 at 7:09 am | Reply Rachel Lucas- Mozart's Girl

So thrilled to have helped inspire this post…this is a great way of cooking it, agreed. I also brushed a griddle pan with olive oil (when it was already heated) and cooked last night’s spears on that…those toasty grill lines in the asparagus were extra tasty. Making the most of every bunch as the season is extra short this year due to weather….x
- on May 18, 2013 at 8:45 am | Reply Robin Ellis
  
  Thank you Rachel!
on May 19, 2013 at 9:12 am | Reply Jenifer Ransom

True as you say Robin that asparagus every night can get repetitive. Had to cook it somewhat longer than indicated but it came out great. Will be making this a lot more while asparagus season lasts!
on May 19, 2013 at 2:24 pm | Reply Roasted Asparagus(es) | What's On the Stove?

[…] Roast Asparagus – revisited (robin-ellis.net) […]
on May 19, 2013 at 6:20 pm | Reply Tina

Thanks Robin, this was just divine.

I made it with the creme fraiche, mustard and olive oil sauce in your book. Wonderful!
on May 20, 2013 at 6:44 pm | Reply Judy from TPR of MD

My grandmother used to serve the most AWFUL aspargus from a can…gag me. I never liked aspargus or would touch it due to my childhood trauma. Then one day while dining in NY’s little Italy Roasted Asparagus with garlic, oil and parmesean was on the antipasti plate. I tried a little of it- then I ATE ALL OF IT! It was sooo good! What a difference. I am definitely using the recipe.
- on May 21, 2013 at 5:21 am | Reply altamisal
  
  Heh, been a verrrry long time since I had canned asparagus. I recall I even liked it that way, but I wouldn’t eat it now!