I have one more recipe for you for Easter. This one is quick and easy so it’s not too late to add it to your menu. I got this recipe for roasted asparagus from My Kitchen Cafe. Asparagus is in season now so even if you don’t make it for Easter you ought to make it soon and enjoy the low prices.
Or course, after I made this I saw two other versions that were similar. One was at Two Peas and Their Pod. She did basically the same thing but with the additional ingredient of balsamic vinegar. Then I saw one over at Picky Cook. Here recipe is basically the same thing too but you top it off with Parmesan cheese and cook it a little more to get the cheese all melty. Then you serve it with a fresh squeeze lemon on it. Both sound like great variations.
Make sure to stop by on Monday. I’ll have a recipe for you to use up your leftover ham and hard boiled eggs.
- 1 pound asparagus spears (the thicker the better for roasting)
- 2 tablespoons olive oil
- Kosher/Coarse salt
- Black pepper
- Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
- Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.
- Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.