It seems like asparagus is one of those veggies people either love or don't like at all. Before moving to Washington I didn't have much exposure to it. Now I LOVE it!! The great thing is all but one child loves it also. This recipe is simple and oh so delicious!!
Roasted Asparagus1 bunch asparagus
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees. Trim ends of asparagus by snapping off the bottom of the stalks. They will break off naturally right where the woody part starts.
Spread aparagus out in a shallow cooking dish (I ususally use a 9 x 13 pan). Drizzle with the olive oil sprinkle with the salt and pepper. Toss until the spears are coated with the oil.
Roast in the over until the spears are just tender about 10 minutes depending on the size of your spears. Larger will take longer thinner will take less time. Shake or stir halfway through cooking to prevent them from sticking to the pan.
YUM!!
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