Tuesday, December 15, 2009

Roasted Asparagus

Roasted Asparagus
from The Sister's Cafe

1 bunch thin asparagus, ends trimmed*
1 Tb. extra-virgin olive oil
1/2 tsp coarse salt
1/4 tsp freshly ground pepper

1. Preheat the oven to 425.
2. Spread out asparagus spears in a large shallow roasting pan or cookie sheet.
3. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
4. Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. You may need to shake pan halfway through cooking time to keep spears from sticking.

(*Trim ends of asparagus by snapping off the bottoms of the stalks. They will break off naturally right where the woody part starts.)

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