Thursday, April 5, 2012

Simply Roasted Asparagus with Olive Oil and Sea Salt

Simple. A beautiful word for busy nights and holidays.

Easter is in a few days, and with asparagus in season, you can heighten its sweetness by a simple 10 minute roast in your oven. Drizzle with a touch of olive oil and sprinkle with a pinch of sea salt (or any salt will do) and pepper and you have a sublimely delicious, sophisticated side dish for any meal.

Roasted Asparagus with Olive Oil and Sea Salt


1 pound asparagus
1-2 teaspoons extra virgin olive oil
1/4 teaspoon sea salt (or kosher, or regular)
pinch of ground pepper

Preheat oven to 425 degrees.

Rinse asparagus and trim off any woody ends. Pat fully dry. Place on a cookie sheet, preferably with a rim to prevent rolling off.

Roast 8-12 minutes, depending on the thickness of asparagus*, or until tender and a touch of browning on the tip of the spears.

Remove from oven and drizzle with olive oil and sprinkle with salt and pepper. Toss gently.

Serves 4.


Life is sweet,
SPC

*Fun food fact: did you know there are male and female asparagus? The thick ones are female, the skinny, male.

No comments: