Thursday, April 03, 2008

Roasted Asparagus

Roasted Asparagus

Prep time: 2 minutes
Roast time: 5-6 minutes
Serves 4

4-6 fresh asparagus spears per person, bottoms snapped off
2-3 tbsp extra virgin olive oil
Sea or Kosher salt & freshly ground pepper
Garlic, crushed (optional)
1-2 tsp fresh herbs (basil, oregano, parsley are my favorites, but go with your own, or leave them off altogether)
Coarsely grated Parmeggiano-Reggiano or Asiago cheese (optional)

1. Preheat the oven to 375°F/180°C

2. Line a rimmed baking sheet with foil (I hate cleaning up.

3. Snap of the bottoms of the asparagus spears. Spread in a single layer on the prepared pan and drizzle with good extra virgin olive oil, toss to coat and sprinkle with salt and pepper, (herbs & garlic optional). Bake for 5 minutes or so. The spears should be bright green and starting to golden at the edges.

4. Taste for seasoning, sprinkle with cheese if you like and serve.

No comments: