Thursday, February 24, 2011

Roasted Asparagus

We try to keep an assortment of vegetables coming to the table.  Obviously, we want to get the best flavor from our food.  I find that often with vegetables, they are best with as little playing with as possible.  I often season my vegetables with little more then salt and pepper and the proper amount of cook time to get it the perfect texture.  With asparagus I like to cook it till its melt in your mouth, soft.   My husband prefers it peeled, which is tedious work, but truthfully it ends up with a much creamier texture.

Roasted Asparagus
  • asparagus
  • salt
  • pepper
  • crushed garlic
  • olive oil
Preheat oven to 350F. We prefer the asparagus when it's peeled, but it is very time consuming and it taste delicious even with the peels on.  Place the asparagus on a cookie sheet or in a glass baking pan.  Season generously with salt and pepper.  Sprinkle liberally with crushed garlic. Drizzle with olive oil.
Bake in oven until the flesh pokes easily with a fork  Take out and ENJOY!

Till next time,

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