Saturday, May 24, 2014

Roasted Asparagus

Photos courtesy of the Cooking Corner.
     Asparagus is not something that I usually cook, but it was fresh and local, so I decided to expand my horizons. This turned out to not only be tasty, but very easy. My friend at the local produce market recommended cooking them lightly on the stove in olive oil. I had other stuff heating on the stove so I decided to pop them in the oven. After slathering them in olive oil and adding some spices, they roasted for about 10 minutes and were done perfectly. The sprinkle of Parmesan was a great ending touch.

Roasted Asparagus
1 lb. asparagus spears (thick spears are best for roasting)
2 T. olive oil
1 clove garlic, minced (2 if you really like garlic)
Kosher Salt
ground black pepper
sprinkle lemon juice
Parmesan cheese, grated

Preheat oven to 400°F. 

Wash asparagus. Break off tough ends and throw away.

Place asparagus spears in a single layer on a foil-covered pan or sprayed baking dish.

Drizzle olive oil over the spears and roll them until they are covered in oil. Sprinkle with garlic, salt and pepper. Turn over  asparagus so that they are well coated.

Place pan in oven and cook for  8-10 minutes or until tender when pierced with a fork.

Asparagus ready for oven.
Drizzle with lemon juice and sprinkle some Parmesan cheese on top before serving.

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