Do you peel your asparagus? Except with the very youngest thin asparagus, you are wasting at least an inch of the flavorful vegetable if you are not. Most folks prepare asparagus by snapping the ends, which can remove as much as a third of the stalk. When it is peeled, by contrast, only about an inch is lost.

I use a vegetable peeler, supporting the stalk with a forefinger so it doesn’t snap prematurely. Peel the bottom third of the stalk, cutting a little deeper at the very end.

Unpeeled Asparagus Stalks

Peeled Stalks Ready to “Snap”

Only About an Inch of Stalk is Lost

Then snap off the very end before cooking.

Save the ends, they make a wonderful asparagus broth for creme of asparagus soup. You can even pop a bag of them into the freezer for the future.

To oven roast asparagus, preheat your oven to 425 degrees F. Lay the stalks in a single layer on a parchment lined baking sheet, spritz with a little olive oil and sprinkle with kosher salt. Roast 12 minutes for medium sized stalks, it will be shorter for thinner stalks and slightly longer for larger ones.

Let them cool slightly and serve. It is absolutely ok to eat asparagus with your fingers, dipping the stalks into a savory sauce or melted butter. Asparagus is also good served at room temperature, making it perfect for a dinner party or large buffet. I have made it several hours ahead and added a sauce just before serving.

My current favorite is a mixture of pickled asparagus, mayonnaise and sour cream (or creme fraiche). There isn’t really a recipe. I mince pickled asparagus into fine dice using either my food processor or a knife. Combine it with an equal mix of the mayonnaise and sour cream. Taste, add salt or extra pickling liquid if needed. Adjust it to your own liking. You can make the sauce a day ahead, just store it in the fridge until ready to serve.

Oven Roasted Asparagus with Asparagus Pickle Sauce

Serve extra sauce on the side. I usually leave a few spears “undressed” just in case there are folks who prefer it plain.

Follow the links to see my recipe for pickled asparagus.

I think I will take this to the party at Fiesta Friday #226, it will be lovely as part of the buffet. You can find the link to Angie’s Fiesta Friday blog here. Follow the listed links at the bottom to any of the blogs that interest you. Angie’s cohost this week is Jhuls @ The Not So Creative Cook.

If you are a blogger yourself, please add your link to the list.

TGIF everyone!