Roasted Asparagus Recipe
1 1/2 Lbs. fresh asparagus, trimmed (Thin asparagus works best)
3 T, extra-virgin Olive Oil
1/2 tsp. Sea Salt
2 Tbsp Earth Balance Butter (optional)
Preheat oven to 500 degrees. Trim the asparagus. (For first timers, see video below).
Spread asparagus on a baking sheet in a single layer and brush with olive oil. Sprinkle with sea salt and roast the asparagus in the upper third of the oven until the spears are tender when pricked with a tip of the knife: about 10 to 12 minutes depending on their thickness. I like to cook them until the ends start to brown and get a little crispy. Remove from oven.....
Optional.... I find the asparagus tastes so good as is that I do not need the additional ingredient. But for those of you who like butter, this is worth the try. Immediately place the butter on a corner of the hot baking sheet to melt with tongs. Transfer the asparagus to a serving platter. Pour melted butter over the asparagus and serve. Serves 6 but only two of us usually eat it all.
This asparagus goes with just about everything ~ I have put it on pizza, eaten with mashed potatoes or sweet potatoes and today we had it with scrambled eggs. No, I don't usually eat eggs but found a lady down the street with chickens running around her back yard and bought some from her. No factory farmed, store purchased eggs for me.
I wish that I could get a picture that does the taste justice. You will just have to try it for yourself.
ENJOY.... and remember YOU ARE WHAT YOU EAT....