This ain't you're Granny's asparagus! My family would turn up their noses to asparagus until I tried this yummy way of preparing it.
2 bunches of medium asparagus
2 tbsp extra virgin olive oil
½ tsp salt
2 tsp minced garlic
Freshly ground pepper
Grated or shaved Parmesan, Optional
Preheat the oven to 450 degrees. Trim the woody ends from the asparagus, usually about 1 ½ inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt pepper, pepper, and minced garlic and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through
2 bunches of medium asparagus
2 tbsp extra virgin olive oil
½ tsp salt
2 tsp minced garlic
Freshly ground pepper
Grated or shaved Parmesan, Optional
Preheat the oven to 450 degrees. Trim the woody ends from the asparagus, usually about 1 ½ inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt pepper, pepper, and minced garlic and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through
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