Baking Tasty Asparagus: Crunchy, Green, And Delicious!

Crunchy, tasty, and healthy, roasted asparagus is a delicious side dish that can be prepared in under 20 minutes. This simple recipe involves coating asparagus in olive oil, seasoning with salt and pepper, and roasting in the oven for 10-20 minutes. For extra flavour, you can add garlic, lemon, and Parmesan cheese. To achieve the perfect crunch, choose asparagus of consistent thickness and don't let the stalks overlap on the baking tray.

Trimming the asparagus

• Wash the asparagus spears gently under cold running water to remove any dirt or residue.
• To remove the woody ends, you can use either the snap or cut method. For the snap method, simply hold the asparagus spear about three-fourths of the way down and bend it until it snaps. It will naturally break at the point where the spear starts to get tough. Alternatively, use a sharp knife to cut off the woody ends. Estimate the point where the spear becomes hard and cut through it with a single slice.
• If you prefer more precise trimming, you can line up the clean asparagus stalks on a cutting board and use a sharp chef's knife to trim the ends evenly.
• Once trimmed, pat the asparagus dry with paper towels or a clean cloth. This step will help the seasonings or coatings adhere better to the spears during the baking process.

Remember, when trimming asparagus, it's essential to remove only the woody, fibrous ends. The tender part of the spear is still delicious and nutritious, so you don't want to trim too much. Now that your asparagus is trimmed and ready, you can move on to the next steps of your crunchy baked asparagus recipe!

Dipping in egg wash

Dipping asparagus in egg wash is a great way to prepare asparagus for baking, especially if you want to achieve a crunchy texture. Here's a step-by-step guide on how to do it:

• Prepare your asparagus by rinsing it and removing any tough, thick, or white ends. You can do this by either snapping the ends off or cutting them with a sharp knife. Try to keep the spears as whole as possible, being careful not to break the tender tips.
• Set up a breading station. Line up three rimmed dishes or containers that are long enough to fit the asparagus spears. Fill the first dish with flour. In the second dish, beat a couple of eggs with a fork, and drizzle in some olive oil (about 2 tablespoons). In the third dish, combine breadcrumbs and panko, creating a mixture that will serve as your final coating. You can add some Parmesan cheese, salt, and black pepper to this mixture for extra flavour.
• Now, it's time to bread the asparagus. Place 3-4 spears at a time into the flour and turn to coat all sides. Gently pat off any excess flour. Then, dip the floured spears into the egg mixture, making sure they are thoroughly coated. Immediately after, place them into the breadcrumb mixture, turning to coat completely and patting gently so the breadcrumbs stick.
• Repeat this process until all your asparagus spears are coated. Place them on a prepared baking sheet, lined with parchment paper and brushed with oil.
• Spray the breaded asparagus spears with a non-stick olive oil spray to ensure even cooking and extra crispness.
• Bake the asparagus in a preheated oven at 425°F for 12 to 14 minutes, or until they are crisp and crunchy. For even browning and cooking, remember to turn each spear over halfway through the cooking time.

This method of dipping asparagus in an egg wash and then coating it with breadcrumbs creates a delicious, crunchy texture. It's a simple way to elevate your roasted asparagus and make it even more enjoyable!

Coating in flour

Coating asparagus in flour is a crucial step in achieving a crunchy texture. Here's a detailed guide on how to do it effectively:

Preparing the Asparagus:

Start by rinsing your asparagus spears. This step helps to remove any dirt or residue. It is important to note that you should not dry the asparagus after rinsing. The residual moisture from rinsing will actually help the flour adhere to the spears.

Place the rinsed asparagus spears in a shallow dish containing all-purpose flour. Use about 1/4 cup of flour, or enough to evenly coat all the spears. Gently turn the spears to ensure each one is coated with a thin, even layer of flour. The flour will act as a dry base for the subsequent coatings, helping to create a crispy texture.

Removing Excess Flour:

Once the asparagus spears are coated in flour, it is important to remove any excess. Hold a spear over the dish and gently pat it with your fingers or shake it lightly to remove any loose flour. This step ensures that the flour coating is not too thick, which could make the final product heavy and soggy, instead of crunchy.

Next Steps:

After coating the asparagus in flour, the next step is to dip them in an egg wash, followed by a coating of breadcrumbs. This three-step process of flour, egg, and breadcrumbs is a classic method for achieving a crunchy, crispy texture when frying or baking vegetables.

Tips:

• If you prefer a gluten-free option, you can substitute the flour with almond meal, which will also give a crunchy texture.
• For a healthier alternative to frying, you can bake the asparagus in the oven at 400 degrees Fahrenheit for 15-20 minutes, or until golden and crispy.
• If you don't want to use eggs, simply coat the asparagus in olive oil before rolling it in the breadcrumbs.

By following these steps and tips, you'll be well on your way to enjoying delicious, crunchy asparagus as a side dish or appetizer!

Adding seasoning

There are many ways to season your asparagus before baking. Here are some ideas for seasonings that will complement your roasted asparagus:

• Lemon zest and/or lemon wedges
• Sprinkle of finely grated Parmesan cheese
• Small handful of fresh mint or parsley, finely chopped
• Light sprinkle of red pepper flakes
• A pat or two of butter
• Light drizzle of balsamic reduction or thick balsamic vinegar
• Toasted sliced almonds

You can keep the seasoning simple and choose just one or two, or you can combine all of the above. If you want to keep it very simple, a squeeze of lemon juice or a sprinkle of Parmesan cheese will add plenty of flavour.

If you are making asparagus fries, you can use a combination of Panko and traditional breadcrumbs for the coating. This will give you an extra-crispy result.

For a basic seasoning, you can simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper.

For a more complex flavour, you can combine butter, olive oil, minced garlic, and lemon zest, and drizzle this mixture over the asparagus before roasting.

Another option is to use a mixture of breadcrumbs, Parmesan cheese, salt, and black pepper as a coating.

Baking

Preparation

Firstly, you will need to trim the woody ends off the asparagus. You can do this by lining up the stalks and cutting them with a sharp knife, or by holding each spear and bending it until it snaps at the tough part of the stalk. You should also wash the asparagus and pat it dry with paper towels.

Next, you will need to coat the asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. You can also add other seasonings at this point, such as lemon zest, red pepper flakes, or fresh herbs.

Cooking

Preheat your oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper. Place the asparagus on the sheet, making sure the spears are in a single layer and not overlapping.

Bake the asparagus for 8-15 minutes, depending on the thickness of the spears. Very thin asparagus will be done in around 10 minutes, while thicker asparagus may need up to 20 minutes. You will know it is done when the spears are easily pierced with a fork.

Serving

Roasted asparagus is best served fresh out of the oven, but it can be stored in an airtight container in the refrigerator for up to four days. It is a versatile side dish that goes well with meat, fish, or other vegetables.

Frequently asked questions