They were pretty big stalks so I peeled the bottom half after trimming them a few inches, sheet pan, drizzled with olive oil, salt, pepper, and herbes de Provence (just a dried blend). Tossed and coated on the pan, then roasted at 375 for 15-18 minutes. I used to always do them on the stove top, but the oven does a really good job, especially with thicker asparagus!
Pan seared in stainless steel. Could've rendered more fat out of them, but still got a really good crust! Cooked it about 80% on skin side then let it rest skin-side up after it hit 130 degrees internal.
[homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus
EvenYam8316 OP t1_j25ch8m wrote
Reply to comment by 152centimetres in [homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus by EvenYam8316
They were pretty big stalks so I peeled the bottom half after trimming them a few inches, sheet pan, drizzled with olive oil, salt, pepper, and herbes de Provence (just a dried blend). Tossed and coated on the pan, then roasted at 375 for 15-18 minutes. I used to always do them on the stove top, but the oven does a really good job, especially with thicker asparagus!