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Roasted Asparagus

Roasted Asparagus
YIELDS
4 servings

This dish gives asparagus a different texture than boiled asparagus. Very thin asparagus takes less time to roast, but fat stalks are best for this recipe. For more flavour, sprinkle with grated Parmesan and/or balsamic vinegar after roasting.

Excerpted from Lighthearted at Home – The Very Best of Anne Lindsay Copyright © 2010 Anne Lindsay & Associates Ltd. Excerpted by permission of John Wiley & Sons Canada, Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Ingredients

1
lb(s) asparagus
2
tsp olive oil
¼
tsp salt and freshly ground black pepper
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Directions

Step 1

Break off tough ends of asparagus. Arrange asparagus in single layer on baking sheet. Drizzle with oil; turn to coat. Sprinkle with salt and pepper.

Step 2

Bake in 500F (260C) oven for about 8 minutes or until tender.

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