Roasted asparagus

Ingredients

• Asparagus

  Raw

  24 spear, large or 480g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

Directions

1. Preheat oven to 425F.
2. Cut off the woody bottom part of the asparagus spears and discard.
3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears. This keeps the asparagus from being all "stringy"
4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5. Sprinkle with salt
6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
8. They should be tender when pierced with the tip of a knife.
9. The tips of the spears will get very brown but watch them to prevent burning.
10. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

Similar Foods

• Pan Roasted Asparagus
• Roasted Potatoes and Asparagus with Parmesan
• Penne with Roasted Asparagus and Balsamic
• Garlic Roasted Salmon with Potatoes & Asparagus
• Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
• Garlic Angel Hair Pasta with Roasted Asparagus and Onions