Monday, February 22, 2010

Roasted Asparagus

This is yet another recipe I got from my mom, but she originally got it from Simply Recipes. These are better than I remember ever having had asparagus (which hasn't been for a very long time, but we've had it twice this week!). I love them because they are quick and easy, plus they make me feel like I'm fine dining. :)

Roasted Asparagus

· 1 lb asparagus spears (thick spears are best for roasting)
· 1-2 Tbsp olive oil
· 2 cloves garlic, minced (I used a sprinkling of garlic powder)
· Kosher Salt
· Freshly grated black pepper
· Lemon juice (I left this out)

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Serves 4.

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