Baked Asparagus with Garlic and Parsley

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

   Kokkens note: Ensure the oven is fully preheated before putting the asparagus in for even cooking.

2. 2

   Wash the asparagus spears and snap or cut off the tough, woody bottom ends.

   Ca. 5 min.

   Kokkens note: You can find the natural breaking point by holding a spear at both ends and gently bending it until it snaps.

3. 3

   Arrange the trimmed asparagus in a single layer on a baking sheet.

   Ca. 1 min.

   Kokkens note: A single layer ensures the asparagus roasts rather than steams, leading to a better texture.

4. 4

   Drizzle the olive oil over the spears, then sprinkle with the minced garlic, fresh parsley, salt, and black pepper.

   Ca. 2 min.

5. 5

   Toss the asparagus gently with your hands or tongs to coat everything evenly.

   Ca. 2 min.

6. 6

   Cover the baking sheet tightly with aluminum foil.

7. 7

   Place the baking sheet in the oven and bake for 20 minutes.

   Ca. 20 min.

   Kokkens note: Covering the asparagus first steams it slightly, ensuring it becomes tender all the way through.

8. 8

   Carefully remove the foil and return the baking sheet to the oven.

   Ca. 1 min.

   Kokkens note: Be cautious of hot steam when removing the foil.

9. 9

   Bake uncovered for another 15 minutes, or until the asparagus is tender-crisp and slightly caramelized.

   Ca. 15 min.

   Kokkens note: Cooking time may vary depending on the thickness of your asparagus spears.

10. 10

    Serve warm.