Roasted Asparagus is a delicious side dish, but sometimes I use it as a first course appetizer and frequently serve it with whole grain or other salads as part of a buffet.
- Cook Time
- Prep Time
- 8 ServingsServings
- 20-24 asparagus spears
- 1/2 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- lemon juice or balsamic vinegar
1 Preheat the oven to 450 degrees.
2 Wash the asparagus, remove the woody bottoms and peel the spears if they are thick.
3 Coat the asparagus with the olive oil and sprinkle with salt and pepper. Lay the asparagus in a single layer on a cookie sheet.
4 Roast the asparagus for 8-10 minutes, or until tender. Sprinkle with a few drops of lemon juice or Balsamic vinegar. Serve hot, cool or at room temperature.
Source: Ronnie Fein