Friday, August 6, 2010

{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.)

Best Asparagus I've ever had. I went to a meeting recently where they talked about eating right. The asian lady sitting next to me said that American's don't like vegetables because they don't know how to cook them. When you steam them you tend to overdo them and they don't taste near as good. Stir fry or roast... or grill... SO good and doesn't add that much fat. You can even use fat free options like I can't believe it's not butter spray, or light pam. SO yummy!


Lckevan said...

I LOVE oven roasted veggies. SO good!

Rae said...

We recently discovered this too--I love it! Best asparagus ever!

We have to try your other recipes. . .these look so yummy. Can't wait to try the pizza!


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