Guest guest Posted March 11, 2002 Report Share Posted March 11, 2002 * Exported from MasterCook * Simply the Best Roasted Aspargus Recipe By :Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus -- (12 to 16 medium-thick spears), bottoms trimmed 2 tablespoons extra virgin olive oil Coarse sea salt or kosher salt Sometimes less is more, and that is definitely the case when cooking fresh, locally grown asparagus. it's all very well to have asparagus in the market year-round, but asparagus shipped from another corner of the globe is no better than strawberries shipped halfway around the world-pretty to look at but lacking in flavor. Save this simple, unadorned treatment for fresh, in-season asparagus that needs no flavor enhancements. This asparagus isn't that pretty to look at, but it is wonderful to eat. For roasting, choose medium-thick spears over pencil-thin ones. Preheat the oven to 450F. Lightly oil a large shallow roasting pan or half sheet pan. Arrange the asparagus in a single, uncrowded layer in the pan. Drizzle the oil over the asparagus and roll to coat evenly. Roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking. Transfer the asparagus to a serving platter and sprinkle with salt to taste. Serve immediately. Source: " The Roasted Vegetable " Copyright: " 2002 Andrea Chesman " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 7g Fat (79.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 Quote Link to comment Share on other sites More sharing options...
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