Saturday, November 2, 2013

Roasted Asparagus

Roasted Asparagus has become a regular side dish and even snack for me.  Sometimes it is difficult to decide between making sweet potato french fries or asparagus... and I love french fried sweet potatoes.

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....