Roasted Asparagus
>> Sunday, June 27, 2010
::INGREDIENTS::
1 lb asparagus, fresh
olive oil
kosher salt
::DIRECTIONS::
Holding one asparagus in two hands gently bend until it snaps at its natural spot to break off the end. Using that one as a guide, line up the remaining asparagus and trim ends to match. Lay asparagus on a baking sheet so that they are not on top of each other, drizzle with olive oil, and sprinkle with salt.
Roast in a preheated oven at 425 degrees for 15 minutes.
1 comments:
Had this last night...OMG sooo good, my husband requested it to be on the weekly menu!
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