Asparagus is one of my favorite vegetables. Unfortunately, it’s really only affordable for me when it’s in season, which isn’t very long. So, I was pleasantly surprised to get a bunch in last week’s Bountiful Baskets. It was a nice vegetable to have with the Market Day Seasoned Salmon my mom recently had shipped to us and the mashed potatoes I needed to make to use up some Yukon Gold potatoes. Normally, I steam it in my steamer, but tonight I roasted it. This can be done to other vegetables as well, like broccoli or cauliflower.
Roasted Asparagus
What you need:
1 bunch asparagus
Olive oil
Garlic salt
Ground black pepper
How to make it:
Preheat oven to 425 F. Line a baking sheet with aluminum foil.
Remove tough ends from asparagus. To do this, bend the asparagus, and where it will no longer bend easily, break off the end at that point. Line asparagus on the baking sheet. Drizzle with olive oil, sprinkle with garlic salt and ground black pepper. Mix together and lay out across the baking sheet. Bake for about 15 minutes, or until it starts to brown. Serve immediately.
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