grilled asparagus or creamy orzo and asparagus. I'm still not sure which preparation is my favorite, but I definitely like the flavor produced by roasting. This time I kept the stalks whole, but I've also sliced them into 1-inch lengths to make them bite-size.
1 bunch fresh asparagus, rinsed and dried
kosher or sea salt
Preheat oven to 425 degrees. Trim off woody ends of asparagus stalks and slice into bite-size pieces, if desired. Place asparagus in a rimmed baking sheet and lightly drizzle with olive oil; toss to coat. Sprinkle with salt and pepper. Roast for 7-10 minutes or until asparagus is tender (may take a little longer if stalks are thick).
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