Roasted Asparagus

This is our favorite way to eat asparagus.  In our house, the rule is that asparagus is one item you can eat with your fingers.  We have a great time picking it up off of our plates and eating it “tip to tail”.  This recipe works great with fresh green beans also.

Ingredients:

  • 2 pounds asparagus, washed and trimmed
  • 1-2 tspn good quality olive oil
  • Salt and ground pepper to taste

Preparation:

  1. Preheat oven to 425 degrees.
  2. Place the asparagus in a 13x9x2 pan.  Sprinkle the teaspoon of olive oil over the top.
  3. Shake the pan vigorously to ensure even coating of the spears.  Add salt and pepper to taste.
  4. Roast the asparagus until tender, approximately 15 minutes.  Serve fresh from the oven.
  5. Leftovers are a great topping for green salads.

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