Monday, April 14, 2014

Oven Roasted Asparagus Spears

I love this time of year!  Fresh fruits and vegetables are starting to appear at the grocery store again (for more reasonable prices) and they are in season and so tasty!  (I love where we live, but fresh produce in Utah struggles in the winter...I guess I was spoiled growing up in Northern California with year round farmer's markets and fresh produce...)
Sometimes vegetables are best served with a little flavor alteration as possible.  That is exactly the case here.  These asparagus spears hit the spot and compliment a wide variety of dishes.  You can adjust the seasoning to your taste (more salt, more pepper) too.

This recipe makes 2-4 servings.

1 bunch of fresh asparagus spears (about 1 lb.)
olive oil

Preheat the oven to 450.
Rinse off your asparagus spears.
Cut off the bottom 1-2" of the spears.
Place on the pan.
Drizzle the asparagus with olive oil and roll the pieces around so each bit gets some olive oil.
Sprinkle with salt and pepper and make sure you rotate the spears again so each one is salted and peppered all over.
Bake for 10-12 minutes.
The spears are done when you can pierce them with a fork.
Serve warm.

This recipe is a Cookie Sundays original (but a very common way to prepare asparagus).

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