Tuesday, September 8, 2015

Roasted Asparagus ****

I know this is one of those things where you really shouldn't need a recipe.  I needed some guidelines, though, lol.  We were trying quinoa for the first time tonight, and I was scared that Hubby and the kids might not go for it.  We all love asparagus, so I decided last minute that it might be a good idea to have something on the plate that I knew they would eat.  Turns out we really enjoyed the Slow Cooker Enchilada Quinoa, but everyone still ate every bite of their asparagus. :-)

(luckymommyto2boys ~ Amy ~ CenterCutCook)

1 bunch asparagus (I usually try to find a bunch that is a little thicker, just because it roasts better. Generally when you're preparing asparagus, you want the thinner pieces, but for roasting, thicker works best)
3 tablespoons olive oil
1/2 teaspoon sea salt (more or less to taste)
1/2 teaspoon black pepper (more or less to taste).

Pre-heat your oven to 425 degrees.
Rinse the asparagus and trim off the hard ends.
Toss the asparagus with olive oil, sea salt and black pepper.
Arrange it in a single layer on a rimmed baking sheet.
Roast for about 15-18 minutes, or until the asparagus is tender.
Options: Sprinkle with finely grated Parmesan cheese after it comes out of the oven OR squeeze  a bit of lime juice over the cooked asparagus. Enjoy!

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