Roasted Asparagus
Serves 6 I always make more than I need and enjoy leftover asparagus chopped up in a quiche, omelet, or sprinkled atop my favorite salad. A note on cooking: I line my baking sheets with aluminum foil for ease of clean up. You may omit this step if you like. Hands-on time: 10 minutes Total time: 30 minutes 2 bunches (about 32 ounces) of asparagus, washed, dried and bottoms snapped 2 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt Freshly ground black Pepper 1. Preheat oven to 425°F 2. Line a baking sheet with aluminum foil and arrange a single layer of asparagus, tips pointing toward the center to fit two rows. 3. Drizzle generously with olive oil, rolling asparagus to coat. Season with salt and a pinch of pepper. 4. Bake for 15 to 20 minutes until desired doneness. (I like the asparagus to caramelize a little before removing from the oven.) Remove and cool to desired serving temperature. I like serving these room temperature or warm. |
AuthorBlair French’s approach to lifestyle is simple and sensible – a philosophy that is subtle, lasting, and authentically you -- and not dependent on extreme overhauls using someone else’s style. Archives
December 2015
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