Saturday, April 25, 2009

Roasted Asparagus

Roasted Asparagus from Simply Recipes

In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch.(I omitted this altogether based on my family’s preference…I will never steam asparagus again this was definitely the way to cook this vegetable.)

· 1 lb asparagus spears (thick spears are best for roasting)
· 1-2 Tbsp olive oil
· 2 cloves garlic, minced
· Kosher Salt
· Freshly grated black pepper
· Lemon juice
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
Serves 4.

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