Friday, April 3, 2009

Asapargus to Die For -- The Recipe

This Easter don't boil your asparagus. Roast it! We like it so much that I often make it for Easter brunch and Easter dinner. And it's so simple.

Preheat the oven to 400 degrees.

Wash the asparagus and snap off the tough ends.

Cover a baking sheet (one with little sides is great so they don't roll off) with aluminum foil.

Spread the asparagus across the baking sheet in a single layer.

Sprinkle lightly with salt, pepper, and powdered garlic.

If you have an oil mister, spritz the asparagus with olive oil. Otherwise, drizzle with a little bit of olive oil. Using your hands, roll the asparagus lightly back and forth. The spices and oil will spread to coat them. Be sure they are not on top of each other, they must be in a single layer.

Roast for 15 to 20 minutes, depending on the thickness of the asparagus and your personal preference for degree of doneness.

Enjoy!

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