Monday, February 28, 2011

Roasted Asparagus

I just had to share my favorite way to cook asparagus. We have eaten this five times in the last couple weeks. I would happily eat it every night. I wish I had some asparagus in the fridge right now.

Roasted Asparagus Spears

1 bunch thin asparagus - ends trimmed
1 T olive oil
1/2 t coarse salt
1/4 t pepper
Preheat oven to 425. Drizzle olive oil on the pan and place the asparagus on top. Shake pan gently to cover the asparagus with the oil. Sprinkle with salt and pepper. Roast in oven until the spears are just tender, approximately 8 - 10 minutes.
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2 comments:

  1. Jennifer Pelo RawlingsMarch 2, 2011 at 10:59 AM

    Nummy, I love asparagus and especially when it's something different than ordinary steaming.

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  2. Mychael-AnnMarch 3, 2011 at 11:06 AM

    Thanks! I'm trying it this way tonight!

    If you like mushrooms (and butter) this is really yummy too:

    Buttery Pan Roasted Mushrooms and Asparagus

    Recipe Origin: www.recipezaar.com
    Prep time: 10 minutes
    Cook time: 10 minutes
    Serves: 2-4

    1/2 small onion, sliced thinly
    1 1/2 C fresh mushrooms, sliced
    1 1/2 C asparagus, chopped in 1 inch pieces
    3-4 T butter

    In frying pan, sauté onion and butter until onion is tender.

    Add mushrooms and cook until they start to brown, stirring often.

    Add asparagus, salt and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

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