There’s no hidden meaning here, this is a post about Baked Garlic Asparagus. Sometimes I become obsessed with something, and then I have to share it with the whole world. In this case, it is Baked Garlic Asparagus. If you don’t like asparagus, or don’t like cooking it, or are morally opposed to asparagus, you won’t be after this recipe. It is so easy, and so delicious, I think I could eat it ever day if asparagus didn’t seem to be one of the most expensive vegetables at the store. And before you ask, I actually do have a patch of asparagus garden at home. No, I don’t go near it, because other than looking like a jungle, Dave got stung by a wasp there. It might as well be haunted at this point.
- Minced garlic
- Olive oil
- Baking sheet, or aluminum foil
I don’t use measurements in my cooking, so I’m afraid you will have to use your best judgement for the correct proportions. Use more asparagus than salt, please.
Preheat your oven to 375 degrees.
Wash off your bundle(s) of asparagus, and then snap off the ends. You don’t want the ends, they are all stringy and tough. If you just grab the ends and start snapping, they will choose the correct spot to snap off by themselves. The asparagus knows these things.
Get out your baking sheet, or a sheet of aluminum foil. I use aluminum foil because I am a child who never fully equipped my kitchen with needed supplies. Spray some baking spray, and lay out your asparagus in a neat row. (Neatness counts!!)
Drizzle on some olive oil.
Get a spoonful of minced garlic from your minced garlic jar. If you don’t have a minced garlic jar, you should. Remember that for next time.
Slap your minced garlic onto the asparagus. Add salt and pepper to taste (I find you usually need more than you originally think), and then add a squirt from a quarter of a lemon. Then, prepare to get your hands dirty, as you are going to be diving right into oiled up mess.
Once your hands are clean, start mixing all the asparagus around. Do your best to ensure all asparagus gets an equal coating of your seasonings.
It’s now time to stick it in the oven. I like to build an aluminum foil boat around my asparagus to make sure there’s no escapees or drips. But you can skip that part if you feel secure.
Aluminum foil can be stuck directly onto the oven rack to cook. And, 30-35 minutes later when you are pulling it out, you can grab the aluminum foil to get it out with your bare hands. Just a little life hack I learned from my days working as a cook at a specialty restaurant (It was Domino’s, we made pizzas.)
It takes approximately 30-35 minutes for me, but my oven is broken and likes to shut off at random moments. Start checking at 25 minutes in. Your asparagus should look kind of dehydrated, but not fully limp. They still need some life to them. The seeded ends will start to darken and shrivel a little bit.
Pull them out, and prepare to devour. They can be a side for steak or chicken, or just eat them by themselves. Maybe stick toothpicks in them and make them a gangly looking hors d’oeuvre for your next party. Whatever you choose, you will be pleased with this super simple asparagus.