Guest guest Posted June 16, 2002 Report Share Posted June 16, 2002 * Exported from MasterCook * Roasted Asparagus Recipe By : advertisement - VT Magazine, March 2002, page 62 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch asparagus -- (about 12 ounces) 2 tablespoons Extra-Virgin Olive Oil 1 pinch sea salt Yield: 4-6 servings Simple and delicious - a great easy way to welcome in spring. Created by Anna Sobashi, a student at the Natural Gourmet Cookery School. Preheat oven to 425F. Using a vegetable peeler, remove 1/2 " of tougher outer skin of asparagus. Coat asparagus with olive oil. Place spears on a parchment paper Lined baking sheet (do not overlap spears). Lightly season with salt. Roast 12-15 minutes. Asparagus should be fork tender when done. Wine Recommendation: Organic Petite Sirah - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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