Monday, April 22, 2013

Roasted Asparagus

This was another vegetable side dish that I made for our Easter dinner.  We always have asparagus at Easter.  They are in season at this time of year and usually on sale.  This dish is super easy to make and so simple, yet very tasty!  This is definitely going to be our go-to asparagus recipe.

Roasted Asparagus
recipe adapted from, courtesy of Tyler Florence, How to Boil Water

2 cloves garlic, minced
2 bunches medium asparagus
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Spread the spears in a single layer on a baking sheet, drizzle with t tablespoons of olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.

While asparagus are cooking heat remaining 1 tablespoon of olive oil in small saute pan over medium heat.  Add garlic and saute for a couple of minutes.  Mix into roasted asparagus on baking sheet.

 Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

Family Rating:  2 thumbs up.

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