Asparagus which is good Nonsense Simple yet tasty
- Carbohydrate 29.155383956 g
- Cholesterol 0 mg
- Fat 0.868310844 g
- Fiber 14.601439131427 g
- Protein 11.27503214 g
- Saturated Fat 0.223556948 g
- Serving Size 1 1 Serving (564g)
- Sodium 587.8681474 mg
- Sugar 14.553944824573 g
- Trans Fat 0.309957711 g
- Calories 112 calories
Step-by-step
- Set oven to broil - on high
- Rinse the asparagus and dry them with a paper towel
- Put foil down on a cookie sheet (baking dish) and place all of the asparagus on the foil. Drizzle on the olive oil and sprinkle some sea salt all over the asparagus.
- Cut the lemon into fourths and squeeze three of them all over the asparagus. Rub them down good with the 3 ingredient mixture.
- Put them in the oven and after 4 minutes - shake the sheet or remove it and turn them over
- Cook for another 4 - 6 minutes and they should be perfectly tender. Not yucky soft and not raw-hard.
Most home cooks undercook or overcook asparagus by relying on roasting temperatures that take too long and dry out the spears. High-intensity radiant heat from a broiler transforms fibrous green stalks rapidly, blistering the exterior while retaining a crisp-tender snap inside. Drying the washed spears thoroughly with a paper towel prevents steam from forming on the foil-lined baking sheet, ensuring the extra virgin olive oil and sea salt adhere properly during the cook. Squeezing fresh lemon juice directly onto the raw stalks before the high-heat exposure infuses the porous surface cells with citrus acid, which concentrates as the moisture evaporates under the element.
Ideal Pairings
Broiled asparagus possesses a charred, bright flavor profile that pairs well with rich, heavy proteins. Serve these spears alongside seared ribeye steak, roasted pork loin, or pan-fried salmon fillets, where the acidic lemon finish cuts through dense animal fats. For a vegetarian plate, lay the spears over creamy polenta or fold them into fresh fettuccine tossed with grated Parmigiano-Reggiano and cracked black pepper. The high-heat cooking method concentrates the natural sugars, making the stalks a strong companion for rich garlic butter sauces or hollandaise.Storage and Reheating
Cooked asparagus does not freeze well because the high water content turns mushy upon thawing. Store leftover spears in an airtight container in the refrigerator for up to three days. Reheat them gently in a skillet over medium-low heat for two minutes or consume them cold straight from the refrigerator in a grain salad.
