Roasted Asparagus

Asparagus What Has Been Roasted

I grew up with canned asparagus, and I found it to be a horrific torture, all grey-brown and slimy. Imagine how shocked I was to learn there are many ways in which asparagus can be prepared that are tasty! Even if it’s still sort of brown. That is the brown of deliciousness!

Roasted Asparagus

3/4 lb. asparagus*
3 Tbsp. olive oil
1 tsp. lemon pepper
salt to taste

Preheat the oven to 400F. Wash, dry and snap your asparagus to get rid of the woody parts. (I use the stumps for veg stock when I can be bothered.)  Line a shallow rimmed baking dish (a pizza pan works in a pinch) with foil and dump your asparagus on it in a bunch. Drizzle the olive oil over it, sprinkle with lemon pepper, and salt assertively. Toss the lot together; once all the spears are coated, spread them in a single layer on the baking sheet. Roast for 30 or so minutes, until the tips are crispy and the undersides are browned.

*This recipe scales well. Just use enough oil to coat the asparagus and season appropriately.

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~ by iliadawry on 29 May 2012.

One Response to “Roasted Asparagus”

  1. This is one of my all time favorite dishes. SO much flavor for so little effort and calories.

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