Ingredients
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1
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1 1/2
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1/2
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-
-
-
-
-
-
-
-
-
-
-
Directions
Roasted Asparagus,I got this recipe from “Simple Vegetarian Pleasures” by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.,So simple and so good
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Steps
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1
Done
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Preheat Oven to 425f. |
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2
Done
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Cut Off the Woody Bottom Part of the Asparagus Spears and Discard. |
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3
Done
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With a Vegetable Peeler, Peel Off the Skin on the Bottom 2-3 Inches of the Spears (this Keeps the Asparagus from Being All "stringy" and If You Eat Asparagus You Know What I Mean by That). |
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4
Done
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Place Asparagus on Foil-Lined Baking Sheet and Drizzle With Olive Oil. |
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5
Done
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Sprinkle With Salt. |
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6
Done
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With Your Hands, Roll the Asparagus Around Until They Are Evenly Coated With Oil and Salt. |
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7
Done
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Roast For 10-15 Minutes, Depending on the Thickness of Your Stalks and How Tender You Like Them. |
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8
Done
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They Should Be Tender When Pierced With the Tip of a Knife. |
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9
Done
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the Tips of the Spears Will Get Very Brown but Watch Them to Prevent Burning. |
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10
Done
|
They Are Great Plain, but Sometimes I Serve Them With a Light Vinaigrette If We Need Something Acidic to Balance Out Our Meal. |
