Guest guest Posted May 15, 2007 Report Share Posted May 15, 2007 Courtesy of Veg News. Looking for a great way to enjoy the abundance of fresh asparagus available now from your local farmers market? Try this quick and easy recipe from renown vegan chef and VegNews columnist Robin Robertson. Robin's latest cookbook Quick-Fix Vegetarian just hit the shelves in March. What you need 1-1/2 pounds thin asparagus, ends trimmed 2 tablespoons olive oil Salt and freshly ground black pepper What you do 1. Preheat oven to 425 degrees. Toss the asparagus with olive oil and arrange on a single layer on a lightly oiled baking sheet. Season with salt and pepper to taste. 2. Roast until just tender, about 10 minutes. (The timing will vary depending on the thickness of the asparagus.) Remove from oven and transfer to a shallow serving platter. Quote Link to comment Share on other sites More sharing options...
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