Roasted Asparagus With Garlic Chips
- Servings: 4.
Asparagus is one of the easiest and quickest vegetables to roast but the taste can be a little ordinary. Adding garlic to the roasting adds flavor but cooking with the asparagus spears makes the garlic soft. But by separately frying paper thin slices of garlic and sprinkling them on top of the separately roasted asparagus as a garnish adds both texture and more flavor.
This dish can be served as a starter or a side.
- 2 pounds asparagus (it may seem like a lot but after trimming the stalks and then the shrinkage that comes from cooking the asparagus, it will be much less when finished)
- 4 tablespoons extra virgin olive oil total (2 for the asparagus, 2 for the garlic)
- 6 to 8 large garlic cloves, peeled and sliced very thin
- Freshly ground pepper
- Optional: grated Parmesan cheese
- Preheat the oven to 375° F.
- Carefully rinse the asparagus, making sure to submerge the tips in cool water to remove any pieces of sand.
- Either snap or cut off the woody ends of the asparagus and peel any tough skin on the stalks.
- Using a clean cloth towel or paper towels, completely dry the asparagus and spread the spears on a large rimmed sheet pan.
- Drizzle with 2 tablespoons extra virgin olive oil and add a generous pinch of salt and several grinds of pepper. Using tongs or your clean hands, toss the asparagus so that it's coated and then arrange in a single layer.
- Roast for about 30 minutes until tender. Depending on the thickness of the asparagus it could take a little longer or less time to cook.
- While the asparagus is roasting, heat the remaining 2 tablespoons olive oil in a large fry pan over medium high heat.
- Add the garlic slices and cook until golden brown on both sides. Because the slices can stick together, use a dinner fork to help separate them so that they become light golden brown on both sides. Be careful to not over-cook because if the garlic gets too dark it will be bitter.
- Remove from the pan and drain on a paper towel.
The garlic can be fried about an hour in advance but if you cook it too much in advance of serving it will begin to soften.
When the asparagus is completely cooked, transfer to a serving plate and scatter the garlic slices on top, adding a little grated Parmesan if you like.