How to Oven Roasted-Asparagus

Though you can cook asparagus in different ways but roasting them is considered as the most admired way to cook them. If you do not know how to oven-roasted asparagus, then you should read this write-up till the end as it will also introduce you to the mistakes commonly committed by people while cooking this vegetable.

Some Basic Things to Follow

Before proceeding towards the recipe for roasting asparagus you should know about some basic things like the ends of asparagus spears are normally impossible to cook as they are too hard to cook. So you should trim them before starting to cook them. Before oven roasting asparagus, you should season them generously with pepper and salt. Asparagus should be cooked in an oven in a single layer as they will not char if they have crowded your pan.

Recipe of Oven Roasted Asparagus

Roasted Asparagus Ingredients

Ingredients required to oven-roasted asparagus may include:

  • Trimmed stalks of asparagus (2 pounds)
  • Extra virgin olive oil (3 tbsp)
  • Black pepper
  • salt

Directions for Oven Roast Asparagus

Before starting to roast asparagus in the oven, you should preheat the oven up to 400 degrees. Now put a large baking sheet on a large baking sheet in the oven and place generously seasoned asparagus with olive oil on that sheet. Roast the asparagus sticks up to 25 minutes or until they tender.

Some of the Common Mistakes to Be Avoided

While roasting asparagus, people usually make some common mistakes, which can be avoided while roasting them a bit carefully. Some of these mistakes may include:

Use Of Too Big Or Too Small Asparagus Stalks

While roasting asparagus stalks, you should take them of the right size as too thin stalks can be overcooked easily, whereas thick stalks will be more fibrous and woodier. So, they should be medium in size when you are oven roasting them.

Peeling Asparagus Stalks

According to cooking experts, peeling asparagus before cooking is not necessary. Moreover, it will take much time to peel them. Instead of peeling the asparagus stalks, you should cut off their bottom part as the rest of them is edible.

Cut off Too Much Woody Portion

Some people bend the asparagus stalks to remove their woody portion, which is not the right method to remove their inedible part. According to experts, it is a time-consuming method. You should check them by pressing them with your fingers. The stalk will break up automatically, or you can slice it from that point to remove its woody part easily.

Avoiding Blanching of Asparagus

Most cooking experts blanch asparagus, regardless of the method they use for cooking them. It makes easier to start their cooking process. When you are roasting asparagus without blanching it them its outer surface will be charred, whereas from inside, it will remain raw. You should blanch asparagus in boiling highly salted water for 1-3 minutes, according to the size of its pieces. But you should not blanch it for a longer time as it will boil them, which may not be suitable for roasting them.

By avoiding these mistakes, you can easily oven roast perfect asparagus.

Oven-Roasted Rosemary Potato Wedges

Roasted Rosemary Potato Wedges
Roasted Rosemary Potato Wedges

If you feel up to baking, then these oven-roasted Rosemary potato wedges are a nice side dish. Especially, during cooler weather when the oven heat will help warm the house and the warm potatoes will warm the soul. This oven roasted Rosemary potato wedge recipe is easy to make.null

Recipe Ingredients For Roasted Rosemary Potato Wedges

  • 4 large potatoes, unpeeled and cut into wedges
  • 1 medium sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon, minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • ½ teaspoon salt (optional)
  • ¼ teaspoon pepper (optional)
  • ¼ teaspoon red pepper (optional)

Recipe Directions For Oven Roasted Rosemary Potato Wedges

  • Preheat oven to 400o F / 200 o C/ Gas Mark 6
  • Put all ingredients in a large sealable plastic bag.
  • Seal bag and toss to coat potato.
  • Then, gently pour into a 9 x13-inch baking pan and spread evenly.
  • Bake uncovered for 45 to 50 minutes, turning potatoes over once about mid-way through.

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Soup Bones at Home

Soup Bones
Soup Bones

What are soup bones?

Soup bones, also known as stock bones, can be found in stores are usually leg/shank bones. They are round and have marrow and normally cut in about 4-inch lengths. If you don’t see any, ask someone in the meat department.  Also, you can save fresh bones and trims at for this purpose, as well.

How to Prepare the Bones For Making Broth

Adding roasting bones before adding them to the slow cooker will give your broth a richer flavor and some nice beef scraps to add back to the broth if desired.

Roasting the Soup Bones

  • Preheat your oven to 400 F
  • Lay the bones, evenly spaced, on a lightly oiled baking sheet
  • Roast 400 F till well browned all over;  approximately 1 1/2 – 2 hours.

How to Make the Broth

  • Put in a large stock pot or Slowcooker with all the scraped browned bits and fat from the baking sheet.
  • 4 quarts filtered water
  • Add an onion, couple carrots, stalk celery, salt, peppercorns and water to cover the bones.
  • Simmer and skim the scum that floats up till no more scum appears.
  • Continue simmering for 2-3 hours adding a little more water, if necessary.
  • Remove bones and strain.
  • Taste for seasoning and simmer longer to reduce for a stronger broth, if desired.

Broth Storage

  • Bone broth can be stored long-term at home by either canning which can be stored for up to three years. you may want to consider your normal meal size and use a variety of jar sizes for different purposes.
  • Bone broth can be stored by freezing if you have space for up to about a year.  To honest, it never lasts that long around our house. it is just too useful for soup, stews, and chills,   Freezing in ice cubes, then placing in a freezer container, makes it easy to use the broth in small quantities.

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How To Roast Tomatoes For Use In Pasta And Side Dishes

How To Roast Tomatoes For Use In Pasta And Side Dishes
Roasted cherry tomatoes

How to roast tomatoes for use in side dishes

This recipe can easily be increased. The critical thing is to utilize a heating dish or container sufficiently huge with the goal that they tomatoes are not very swarmed. You need room between them for the dampness to get away, which thinks the tomato enhance. In the event that you utilize a metal skillet, ensure it’s not aluminium or made of another material that may respond with the acidic natural products. Furthermore, it’s dependent upon you in the event that you need to remove the stems before cooking or not. You can see here I did a few, yet not the others (for reasons unknown was going through my head at the time.) The herbs can differ too; basil, oregano, or marjoram all match pleasantly with tomatoes.

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and meagrely cut
  • 8-10 branches of crisp thyme
  • a couple of spring of crisp rosemary
  • Salt and newly broke pepper
  • 1 pound (450g) tomatoes, (8 little or 4 medium-sized)

Instructions

  • Preheat the stove to 325ºF (165ºC.)
  • Empty the olive oil into a shallow heating dish or skillet and include the garlic, thyme, rosemary, and salt and pepper.
  • Cut the tomatoes down the middle evenly; at that point utilize a sharp blade to evacuate the stems, in the event that you wish. Hurl the tomatoes with the oil and seasonings; at that point lay them chop side down in the dish.
  • Prepare for two hours, or until the point that the tomatoes are totally diminished and withered, and begin to wrinkle. Contingent upon the tomatoes, they may take more time to cook.

Storage

  • The tomatoes will keep for around five days in the fridge. They can likewise be solidified for up to six months.

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