Friday recipe: roasted asparagus

March 25, 2011 —

Spring is here and that means it’s time for fresh veggies! Yay! The first you’ll be seeing at farmers’ markets or local gardens is probably asparagus. This is an easy way to cook them:

The Barefoot Contessa’s roasted asparagus - from FoodNetwork.com

photo from FoodNetwork.com

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast asparagus for 25 minutes, until tender but still crisp.


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