Monday, May 30, 2011

Roasted Asparagus

I've always loved asparagus. This is my VERY favorite way to serve it. Once you try roasting it in the oven, you'll never go back to steaming it!

Roasted Asparagus
-Alyssa Griffeth-

1 bunch of fresh asparagus
2 Tbs. olive oil (or just a generous drizzle)
1-2 cloves of garlic (optional-- it's good with or without)
kosher salt
freshly ground pepper

Preheat oven to 425 degrees. Wash asparagus spears and trim off the woody bottom ends. I usually cut about 2 inches off.

Spread evenly over a rimmed baking sheet. Drizzle with oil and top with crushed garlic, salt and pepper. Toss with hands until all spears are well coated.

Place in oven for 8-15 minutes (depending on asparagus thickness). Remove when asparagus has turned a very bright shade of green and is fork tender. You'll want it to still have a bit of crunch and not be mushy. Serve immediately...It cools down fast!

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