Friday, March 23, 2012

Roasted Asparagus Recipe

Photo source
A quick and easy way to prepare asparagus as a side dish, the trick for tender roasted spears is to use the thicker ones.  You can substitute balsamic vinegar for the lemon juice and use freshly grated Parmesan cheese as a garnish.
Check it out!  For those who live in or near Woodland,  the Food Bank's Quick and Fresh Market, on the corner of Fortna and Harter, has Durst organic, first of the season asparagus on special this week only for $2.99/lb. The price will go up a bit next week but still be very reasonable for organic. 
Cleo, Food Bank volunteer




  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Kosher Salt
  • Freshly grated black pepper
  • Lemon juice


1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Yield: Serves 4.

Recipe source 

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