Umami Sea Salt Asparagus
Simple roast asparagus is wonderful seasoned with just olive oil, Kosher salt and fresh ground pepper, but Umami Sea Salt elevates the flavors to a new level. Top it with fried or soft poached eggs and you've turned this side into a main!
Servings: 4 people
Equipment
- rimmed sheet pan
- grinder (if making your own Umami Sea Salt)
Ingredients
- 1 bunch asparagus, hard ends broken off or trimmed about 1 lb - medium to thin in size
- 1 tbsp olive oil extra virgin
- 1-2 tsp Umami Sea Salt or Kosher Salt or Sea Salt
- 1 tsp fresh ground pepper
- 1 tbsp ground dried Porcini or Shitake mushrooms if making your own Umami Salt
- 1 tbsp coarse or flake sea salt if making your own Umami Salt
- 1/2 tsp dried garlic powder or granules if making your own Umami Salt, bonus if you have black garlic powder or granules
Instructions
- Preheat oven to 400 degrees.
- If you don't have Umami Sea Salt you can create your own by mixing together ground dried shitake or porcini mushrooms, sea salt, garlic powder or granules. Set aside.
- Place the asparagus in one layer on the sheet pan, drizzle with olive oil, and sprinkle the Umami Salt evenly over the top. Jiggle with your fingers to make sure they are fully coated with the olive oil and salt mixture.
- Place sheet pan in the middle or upper rack of oven for 15-20 minutes until a bit brown and cooked through, shaking the sheet pan to turn them a bit midway through. Transfer to platter or plates and serve.
Notes
If your asparagus are very thick, I suggest peeling the stalks and/or cutting them in half. This preparation of the asparagus also works great on the grill!