I stole this recipe for Roasted Asparagus from Ina Garten the Barefoot Contessa from foodnetwork.com. This limited ingredient recipe is actually very flavorful. Trim the ends off fresh asparagus and place on a baking sheet. Drizzle with olive oil and toss to coat all of the pieces. Sprinkle salt and pepper on top and roast in the oven until tender. A few simple ingredients make up this tasty vegetable side dish.
“Good asparagus needs minimal treatment and is best eaten with few other ingredients.” – Yotam Ottolenghi, Chef, Restaurant owner and food writer (see more quotes in the Quotes tab)
Cut off the ends of 2 lbs of asparagus.
Combine olive oil, salt and pepper in a small bowl.
Place the trimmed asparagus in a large resealable plastic bag. Pour the oil mixture into the bag.
Close the bag, and toss the ingredients together. Refrigerate until ready to roast. When ready, place the asparagus on a rimmed baking sheet.
Preheat oven to 400 F. Bake for 25 minutes or until tender but crisp.
Roasted Asparagus
Ingredients
- 2 lbs Asparagus
- Olive oil
- Salt
- Pepper
Instructions
-
Preheat oven to 400 F.
-
Cut off ends of asparagus. Place on baking sheet, drizzle with olive oil and toss to coat. Spread in a single layer and sprinkle liberally with salt and pepper.
-
Bake for 25 minutes or until tender but crisp.
Recipe Notes
You can marinate the asparagus in the oil, salt and pepper first. Place the cut asparagus in a storage bag; add 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Toss everything together and leave the asparagus until ready to cook. When you place the asparagus on the baking sheet, you can add more oil, salt and pepper if needed.