Tuesday, June 26, 2007

Roasted Asparagus

Roasted Asparagus

Olive oil
Coarse salt and pepper

Snap off the dry ends of the asparagus stalks. Place on a cookie sheet. Lightly drizzle olive oil over the asparagus. Shake the pan to coat. Sprinkle generously with pepper and salt. Roast in a 400 oven for 10 to 15 minutes, depending on how thick your stalks are.

Quite simply, this is the only way we like to eat asparagus. It is never the mushy stuff that always happens when we try steaming it. And you can actually buy the larger stalks because they don't wilt as badly when roasted. Again, not necessarily a recipe, but definitely a great way to eat veggies.

1 comment:

Liz said...

great shot. mike usually fries them on the stove, but we will have to try this method instead.