Saturday, January 8, 2011

Roasted asparagus

YUMMMMMMMM

1 bunch of asparagus
2 tablespoons olive oil
¼ - ½ teaspoon celtic sea salt
  1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
  2. Line asparagus spears side-by-side, in a single layer, in a 9x13 pyrex baking dish
  3. Drizzle with olive oil and then sprinkle with salt
  4. Give the pan a few shakes to roll the asparagus a half-turn
  5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
  6. Cool a few minutes, then serve

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