Roasted Asparagus

Roasted Asparagus


This recipe is from The Roasted Vegetable by Andrea Chesman.

But first, here is a very short video with instruction on how to trim asparagus before roasting: 



Roasted Asparagus
Ingredients:
1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
2 tablespoons extra virgin cold-pressed olive oil
Real salt and freshly ground pepper to taste


Directions: 
1. Preheat the oven to 450 degrees. 

2. Lightly oil a large shallow roasting pan of half sheet pan. 

3. Arrange the asparagus in a single, uncrowded layer in the pan. 

4. Drizzle the oil over the asparagus and roll to coat evenly. 

5. Roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking. 

6. Transfer the asparagus to a serving platter and sprinkle with salt and pepper to taste. Serve immediately. 

Makes 4 servings.

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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