Chef Kirk Leins from NoTimeToCook.com shares his recipe for healthy oven roasted asparagus. Get more free recipes & cooking videos and join the fastest growing Food Social Network at NoTimeToCook.com
I made this recipe tonight and had to use lemon zest instead of orange. It was amazing! Thank you for the simple, detailed instructions! I am just learning how to roast/bake veggies and meat and this video was so helpful!
Fantastic video! I tried this tonight and it was PERFECT, I didn't have any oranges or lemon (have zested with lemon and it's great) so I had a mango-habanero spice sprinkled lightly over it. It was great! 400 degrees for 13 minutes was perfect timing for the steak I panned cooked from another youtuber! Tonight's dinner was brought to me by youtube, lol, WIN!
i love asparagus and just statrted to eat it last summer when i changed my diet. I have only grilled it but I cant wait to try it the way you did it in this video. Thx for posting this. Looking forward to watching more of your videos.
Thanks for this new way of preparing asperagus. There is only one thing wrong that a lot of "chefs" do wrong: cutting off the ends of the stalk with a knife. The best way to make sure that you get no woody stock is a method that my grandmother and mother used. Hold the tip in one hand and the end in another. Bend the stalk and it will snap at the sweet spot everytime. Thus is the only and sure way of not having any woody stalk. Thanks for sharing this orange zest/ asperagus recipe. Ciao from Little Italy 🇮🇹 Montréal
I was trying to impress a girl by making her dinner and her favorite side is asparagus. Usually I make it too cooked or weird, but this video helped me make it perfect and she loved it, lol. Thanks!
Roasted asparagus is a regular part of my diet. Of course I use the olive oil and salt and pepper but I never thought of putting orange peel on it. I'll have to try that. I do cook my asparagus longer than you do though, just personal preference.
I made roasted asparagus with no prior coaching. I did everything you did, except I used lemon. When the 10min. timer sounded, I turned the oven off but had to tend my tenderloin in the cast iron pan, and forgot to remove the asparagus from the oven for another 8-10min. That extra time allowed the asparagus to crisp up and when I had it with my steak, it was unbelievably delicious! Rather than 'roasted', I had "toasted" asparagus!
Thank you I enjoyed this, because normally I stir fry mines, and add a little water with olive oil, but I notice it still comes out a little soft, and I personally believe that asparagus is suppose to eaten with still that crunch in it, firm😄, I am gonna cook mines like this from now on!!!
Ppl chill some ppl do have them growing in backyards it's common here in California (Long Beach) jeez! Lol I'm about to pop them in the oven.. wish me luck lol thank you chef
just made this, quite tasty!! try to get uniform size asparagus so they all finish cooking evenly. also, go easy on the salt I added way to much. Thanks!
These were delish! I had to cook my thicker ones a few minutes longer but the asparagas turned out great! The pepper/orange zest gave them a wonderful desirable flavor! Thanks so much for sharing this quick and easy idea!
@@PorknBeanJuice Simmer ends half an hour in a little chicken stock with two celery ribs diced and scoop out the vegetables. Make bechamel with the broth, add half a teaspoon of paprikaor white pepper. Blend vegetables with light chicken stock and add back to soup.
NOOO! Don't throw out the tough ends. If you're ever boiling or slow cooking chicken for anything you put those in there. You can fish them out at the end like bay leaves, but it gives an extra dimension to the broth. Side note: Of course asparagus doesn't mix with every flavor, but if you were going basic (salt, pepper, cayenne) it's good.
