Martha Stewart Broiled Asparagus

Martha Stewart broiled asparagus is a quick side dish made with fresh asparagus, olive oil and a little salt and pepper, ready in 15 minutes. Save this easy spring side dish for Easter, Sunday dinner or busy weeknights, because it needs only a few ingredients and one sheet pan.

Keep the baking sheet close to the broiler, about 6 inches from the heating element, so the spears char before they turn limp. Put it on a middle rack and the asparagus steams and goes soft instead of picking up those browned, smoky spots.

Broiling cooks the asparagus under direct heat from above, so the side facing the broiler picks up charred spots that taste almost like the grill. Roasting heats the spears evenly all over, and that takes longer and gives a milder flavor.

Martha Stewart Broiled Asparagus

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

45

kcal

The spears come out tender with a few charred spots on the side facing the broiler, and the tips turn a little crisp. Turning them now and then keeps the browning even without any fuss.

Ingredients

• 1 1/2 pounds asparagus
  

• 2 teaspoons olive oil
  

• Pepper
  

Directions

• Prep the broiler: Preheat the broiler with the oven rack 6 inches from the heating element. Then rinse the asparagus and trim off the woody ends with a sharp knife.
• Season the asparagus: Toss 1 1/2 pounds asparagus with 2 teaspoons olive oil on a baking sheet, then season with salt and pepper. Spread the spears in a single layer so each one gets direct heat.
• Broil until tender: Broil for 8 to 12 minutes, turning the spears occasionally. They're ready when they're tender and lightly charred in spots, so stay close because thin stalks cook fast.
• Serve: Move the asparagus to a platter while it's still hot. Then add a squeeze of lemon or a sprinkle of cheese if you like.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use thick or thin asparagus for this recipe?

Either size works, but the cooking time changes. Thin stalks cook faster, so check them early, while thick ones do better if you peel the bottom few inches first, which helps them cook evenly.

How do I store leftover broiled asparagus?

Keep leftovers in an airtight container in the fridge for up to 4 days. You can eat them cold or at room temperature, or reheat them in a 400°F oven for about 5 minutes.

What's the difference between broiling and roasting asparagus?

Broiling uses the top heating element and takes about 6 to 12 minutes, so the side near the heat chars. Roasting circulates heat through the whole oven, takes 10 to 15 minutes and cooks the spears more evenly.

Which pan should I use under the broiler?

Use a sturdy metal pan like aluminum or cast iron, because glass, silicone and nonstick coatings aren't safe under that heat. If you want to line the pan, use foil, since parchment paper can catch fire.

How can I dress up broiled asparagus?

Grated lemon zest with a squeeze of juice is an easy start, and Parmesan or crumbled feta works well too. For a full meal, top each portion with a fried or poached egg and serve toast on the side.