Easy and delicious, this caramelized asparagus is a quick and healthy side dish for your weeknight meals! Whip up a batch of horseradish aioli to drizzle over your asparagus for an added kick!
I spent most of my life north of the arctic circle where access to fresh vegetables is limited. Only after moving to Prague and meeting Brittney did I find myself venturing into the world of fresh vegetables and googling how to cook asparagus. After some trial and error, I’ve found that I prefer asparagus roasted at a high temperature. This gives you incredibly flavorful asparagus that is crunchy on the outside, yet still tender on the inside. And it’s so quick to throw together, which makes it great as a last minute side dish!
To give the asparagus a crunchier texture and prevent it from becoming too mushy, I preheat the baking sheet in the oven before placing the asparagus on it. This way it starts caramelizing as soon as it hits the pan, which allows the asparagus to develop a lovely exterior before it becomes too soft. Cooking the asparagus at a high temperature (450F) also contributes to getting that crunchy texture, but it also means this recipe is best with stalks of asparagus that are of medium thickness. Thin stalks of asparagus might get a bit too crispy.
When making asparagus alone, I generally season it with a little garlic or sometimes chili flakes. In this recipe I just use salt as it’s accompanied by a delicious horseradish aioli. Horseradish is incredibly popular in russian cuisine and although I generally try to add it to everything, even Brittney admits it goes perfectly with roasted asparagus. Horseradish sauces can vary significantly in their level of spiciness so add just a bit at a time to the aioli and adjust the amount to your preference!
- asparagus 1 lb
- olive oil 1 tbsp
- salt to taste
- garlic 2 cloves
- mayonnaise 100 g (½ c)
- lemon juice 1½ tbsp
- horseradish 2 tsp
- salt ½ tsp
- black pepper to taste
- Place a thick-bottomed baking tray into the oven and preheat to 450 F (230 C).
- While the oven is preheating make the aioli. Mince or press the garlic and mix it with mayonnaise, lemon juice, horseradish, salt and black pepper. Taste the sauce and adjust the flavor. Store in the refrigerator.
- Cut or snap off the tough bottom ends of the asparagus.
- Place the asparagus on a plate or in a bowl. Coat evenly with olive oil and salt.
- Remove the baking tray from the oven and arrange the asparagus on it in a single layer using tongs or a spatula.
- Roast for about 15 minutes or until tender when pierced with a fork.
- Serve with horseradish aioli on the side.
- horseradish: prepared horseradish varies in spiciness, adjust the amount to taste