Asparagi Arrosti

Roast Asparagus

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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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This is a surprisingly delicious method of cooking ‘grass’, but beware, it shrinks alarmingly in the oven. You will need a large roasting tray so the stalks can be laid out in a single layer.


  • 10 medium asparagus stalks
  • salt and pepper
  • 1 tbsp good olive oil
  • ½ tsp balsamic vinegar or lemon juice


Preheat the oven to its maximum.

Peel, trim and wash the asparagus, then arrange in a roasting tray. Season, drizzle with oil and roast for 20 minutes. It will shrivel. Try one stalk for doneness; it should be very tender, the colour faded, but the flavour wonderfully concentrated. Remove to a serving dish and sprinkle with balsamic vinegar or lemon juice.

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