Friday, October 3, 2008

Roasted Asparagus

This is another very basic recipe which gets made about once a week, if not more, at my house because:
A. this is one of the few green vegetables Chuck will eat,
B. this is one of the few ways Chuck likes vegetables prepared, and
C. it's delicious!

I love roasting any sort of vegetables, but asparagus is really the best when prepared this way. Play around with the herbs and spices you use as well. I have tried several different ways but the recipe below is Chuck's favorite. Some favorite variations of mine include adding minced garlic when you add the salt and pepper, and than grating some Parmesan cheese over the asparagus as soon as you take it out of the oven.

Roasted Asparagus
Makes 3-4 servings

1 bunch asparagus, about 1 pound
olive oil
kosher salt
coarse ground black pepper

Preheat oven to 425 degrees F.

Wash and pay dry asparagus. Cut off woody ends and then cut stalks in half.

Place in a bowl and add olive oil, salt, and pepper to taste. Mix to coat all stalks (best when mixed with your hands!). Place on foil-lined cookie sheet. Roast for 10-12 minutes.

1 comment:

Meg said...

My favorite. Thanks for not bringing any to the house for me to eat...since you are here now.