Tuesday, April 6, 2010

Roasted Asparagus

Serves 8

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1-2 bunches green asparagus
1 bunch white asparagus
extra-virgin olive oil, as needed (about 1 Tbl or a little more)
kosher salt & freshly ground black pepper, to taste
juice from 1/2 lemon
Preheat the oven to 375°F.

Trim the asparagus:  The bottoms of the stems are tough and woody but the tops are tender.  To determine where to trim, take one stem and holding the bottom of the stem in one hand and the middle in the other, bend the stem.  It will snap right at the point where tough turns to tender.  Line up the rest of the asparagus so their tips align, and slice off their bottom portions at the same point where the first one snapped. 

Arrange the asparagus over a parchment-lined sheet tray.  Lightly drizzle with extra-virgin olive oil. Use your clean hands to toss the asparagus with the oil, to lightly and evenly coat them.  Sprinkle evenly with a pinch of salt and a few grinds of pepper. 

Roast in the oven until the asparagus is tender and just beginning to turn light golden brown, about 15-18 minutes.  As long as they are of about equal thickness, the green and white asparagus should take about the same amount of time to cook.  Remove from the oven and sprinkle evenly with a squeeze of lemon juice.  Serve hot.

SERVED AT THIS DINNER PARTY

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