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Friday, March 29, 2013

Roasted Asparagus

And here's my other favorite way to prepare asparagus.

Roasted Asparagus

Source: Vegetables Every Day by Jack Bishop
Serves 4

1 1/2 lbs thin asparagus, tough ends snapped off
2 T extra virgin olive oil

Preheat oven to 450F. Place the asparagus on a large baking sheet. Drizzle the oil over them and toss gently with your hands to coat each spear from end to end. Spread the spears out in a single layer over the baking sheet.

Roast in the preheated oven, shaking the pan once or twice to turn the spears, until the asparagus are lightly browned, 12-15 minutes. Sprinkle with the salt and serve hot, warm, or at room temperature.

Variation: Roasted Asparagus with Rosemary and Garlic

Add 2 medium garlic cloves, minced, and 1 teas minced fresh rosemary leaves to the oil, then coat the asparagus with this mixture.

Note from Betsy: This recipe is quite forgiving. I have used thick asparagus--just cook it a little longer. I almost never remember to shake the pan halfway through cooking. Most of the time I throw the ingredients together without measuring, and it always turns out delicious.

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