Side Dishes - Roasted Asparagus

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03-27-2000, 02:00 AM
Roasted Asparagus

Delicious when asparagus is in season and the garden is full of fresh herbs!

1 to 1 1/2 lbs fresh aparagus spears
2 cloves of garlic
olive oil
Your choice of fresh or dried herbs (e.g., oregano, basil, rosemary, tarragon)
pepper to taste (Fresh ground peppercorns if available)
salt to taste (sea salt or Kosher salt is good)

Preheat oven to 400F degrees .
Rinse asparagus, snap off tough ends and pat dry.
Cut garlic cloves in half and rub on bottom of a ceramic or glass baking dish. Add a little olive oil and rub it around, too.
Arrange asparagus in dish, sprinkle with pepper, salt, and fresh or dried herbs, drizzle with olive oil.
(Here’s where I like to take the 2 garlic cloves and about 6 six more and arrange them over the asparagus. Roasted garlic -yum!)
Roast at 400 degrees for approximately 20-25 minutes, stirring once or twice.

Leftovers can be chilled and added to salad.