'Tis the season for my favorite spring veggie...
asparagus
olive oil
kosher salt (you can use regular salt, too)
Rinse the asparagus. Snap the woody ends off (they will snap just where the tender part meets the woody part, leaving you just the tender part). Put in a pile on a baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Moosh them around a bit to distribute the oil and salt evenly, and then spread out on the sheet so that the asparagus is not touching.
Bake at 425 degrees for 12 minutes. The flower part will get nice and crispy, and the stems should be crisp-tender.
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2 comments:
Just so happens I have a bunch of asparagus I bought (with no real intentions) in the fridge - thanks!
O.K. so it was yummy. Scott and I and the girl liked it, but of course Indy wouldn't go there. Ahhh maybe someday we'll look back on this and laugh... don't ask me about urgent care with him today (or do if you like)... the sickness continues.
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