from Ina Garten on FoodNetwork.com
submitted by Katy Lonergan
prep time: 10 minutes; cooking time: up to 25 minutes
serves 6 to 8
2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground pepper
Preheat oven to 400 degrees F.
Trim asparagus spears by breaking off the tough ends using your hands. If the spears are particularly thick, peel the ends. Line a baking sheet with aluminum foil and place asparagus on top. Drizzle olive oil on the asparagus and hand toss to ensure even coating. Spread the asparagus in a single layer and sprinkle generously with salt and pepper.
Roast the asparagus for 12 to 25 minutes (depending upon thickness of the spears), until tender but still crisp.
No comments:
Post a Comment