Roasted Asparagus
This recipe is from The Roasted Vegetable by Andrea Chesman.
But first, here is a very short video with instruction on how to trim asparagus before roasting:
Roasted Asparagus
Ingredients:
1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
2 tablespoons extra virgin cold-pressed olive oil
Real salt and freshly ground pepper to taste
Directions:
1. Preheat the oven to 450 degrees.
2. Lightly oil a large shallow roasting pan of half sheet pan.
3. Arrange the asparagus in a single, uncrowded layer in the pan.
4. Drizzle the oil over the asparagus and roll to coat evenly.
5. Roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking.
6. Transfer the asparagus to a serving platter and sprinkle with salt and pepper to taste. Serve immediately.
Makes 4 servings.
2 tablespoons extra virgin cold-pressed olive oil
Real salt and freshly ground pepper to taste
Directions:
1. Preheat the oven to 450 degrees.
2. Lightly oil a large shallow roasting pan of half sheet pan.
3. Arrange the asparagus in a single, uncrowded layer in the pan.
4. Drizzle the oil over the asparagus and roll to coat evenly.
5. Roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking.
6. Transfer the asparagus to a serving platter and sprinkle with salt and pepper to taste. Serve immediately.
Makes 4 servings.
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