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Roasted Asparagus with Sweet Onion

Roasting is perhaps the best method for cooking asparagus because the high heat concentrates its delicate flavor much better than, say, boiling or steaming. That said, we’ve found that it is all too easy to burn the asparagus or to turn the stalks mushy. How do you perfectly roast asparagus? Here’s what we discovered:

Test Kitchen Discoveries

Cook the asparagus hot and high. We found 450 degrees to be the optimal temperature and the highest rack position to be the best place. The blast of heat bouncing from the top of the oven quickly caramelizes the asparagus stalks without withering them away.
Use a heavy-weight rimmed baking sheet. Lightweight pans can warp in the high heat. A broad broiler pan can do in a pinch
Toss the asparagus with a garlic and herb marinade before roasting for a real flavor boost. The oil also helps to keep the asparagus moist and to encourage browning.
Scatter thin-sliced sweet onion--tossed in the same marinade as the asparagus--over the stalks just before roasting. They will cook in the same time as the stalks and add a piquant accent.

Roasted Asparagus with Sweet Onion

Serves 4

Any sweet onion will work in this recipe.

3	tablespoons olive oil
1	tablespoon honey
2	cloves garlic , minced
1	pound medium asparagus , tough ends trimmed
1/2	Vidalia onion , sliced thin
1	tablespoon balsamic vinegar

1. Adjust oven rack to upper position and heat oven to 450 degrees. Stir oil, honey, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Spread asparagus across rimmed baking sheet or broiler pan; drizzle with half of garlic mixture and toss to coat. Rearrange asparagus in single layer. Combine onion with remaining garlic mixture in bowl and toss to coat. Scatter onion evenly over asparagus.

2. Roast until asparagus begins to soften and turns bright green with some dark brown edges, about 10 minutes. Drizzle with vinegar and continue roasting until asparagus is softened and onion just begins to turn golden brown around edges, about 5 minutes. Toss vegetables, season with salt and pepper, and transfer to platter. Serve.