I love asparagus. They are easy to cook, are a great side and are wonderfully healthy. They can be served simply with just some salt and pepper or a bit fancier dressed with some lemon juice or cheese. For extra protein, you can wrap them in prosciutto or top them with a fried egg. They also make a great base for a salad (try this Asparagus Tomato Salad). So, next time you’re at the supermarket, grab yourself some and make this veggie one of your go-tos.
While there are many ways to cook asparagus, I find the most efficient is broiled. In about ten minutes, your veggie is ready to be plated and you have done barely any work. It makes serving asparagus an obvious choice when you’re in need of a quick side.
Warning: watch them at the end
The only tricky thing with broiled asparagus (well really broiled anything) is you have to watch them at the end. While I love the slightly charred flavor the smaller spears get, these bad boys can go from perfectly cooked to totally burnt in no time. So, pay attention at the end and if you’re spacy like me, set a timer!
Asparagus go well with so many things—try them alongside Spaghetti Squash Cakes, Quinoa Black Bean Burgers, Cacio e Pepe (cheese and freshly ground pepper) pasta or Slow Cooked Chicken. Once you see how quick and easy broiling them are, they’re bound to become a mid-week staple. And if you’re looking for other easy veggies to make, try Sautéed Broccoli Rabe or Stuffed Poblano Peppers. As always, let me know how your Broiled Asparagus come out by leaving a comment below. Enjoy! Buen provecho!
- 1 bunch of asparagus about 1 pound; medium to thin thickness work best, ends trimmed
- 2 tbsp evoo
- salt and freshly ground pepper to taste
- optional: shredded or grated cheese Parmesan, pecorino, blue, etc.
- Move top rack to the middle of the oven (about 7 inches from broiler) and preheat with the broiler set to high.
- Place asparagus on a foil-lined baking sheet. Drizzle with oil, sprinkle with salt and pepper and, using tongs, toss to evenly coat. Arrange asparagus so they are not overlapping and broil for 8 minutes. Take out of oven and toss, sprinkling with cheese if using. Note: some super thin spears might be done at this point, but most will need a bit more time. Return asparagus to the oven and broil until they start to brown, but aren’t burnt, checking every two minutes (most will need about 2-4 more minutes).
- Make sure to pay close attention at the end as broiled asparagus will go from perfectly cooked to burnt quickly.
- Serving ideas: squeeze some lemon juice on them (if not using cheese); wrap in prosciutto; top with a fried egg.