I make asparagus like this all the time, but never actually pay attention to how long it takes to cook. The Boyfriend likes them way crispier than I do, so I’ve kind of just learned how it’s supposed to look for our respective tastes. Since I made them just for me this time, I made sure to keep track of just how long it takes to perfectly roast asparagus.
~ 3/4 lb. asparagus spears (one bunch as usually sold in supermarkets)
2-3 tsp clarified butter or duck fat, previously acquired and frozen from The Duck recipe
1-2 Serrano peppers, halved and/or chopped
Pre-heat oven to 400*F. Wash/clean the asparagus spears making sure to get all the dirt off them. Cut the tough white ends off the spear at an angle, about 1/2 to 1″ off the bottom – if the spears are really thick, cut into the ends a little so the inside will cook too.
I usually do this in my toaster oven because the baking sheet is the perfect size for asparagus, but I guess it doesn’t really matter. Cover a baking sheet with aluminum foil, it makes clean up so much easier. Place the first row of asparagus in a single layer on the baking sheet and then stack the rest on top as needed, just try to keep it evenly spread out. Add the chopped peppers and about two teaspoons of the duck fat on top of the asparagus – the fat is frozen so it takes a few tries to get the full two teaspoons, meaning it is spread across more of the asparagus (this is a good thing).
Roast the asparagus in the oven for about 40 minutes, flipping them over once or twice if you’d prefer them not to be slightly charred, and voila! Duck duck asparagus.