Roasted Asparagus
 

Roasted Asparagus
=================
1 lb. asparagus
1 1/2 tablespoons olive oil
1/4 teaspoon salt

Preheat oven to 425F. Cut off the woody bottom part of the
asparagus spears and discard. With a vegetable peeler, peel off the
skin on the bottom 2-3" of the spears. Place asparagus on foil lined
baking sheet and drizzle with olive oil. Sprinkle with salt. With
your hands, roll the asparagus around until they are evenly coated
with oil and salt. Roast for 10-15 minutes, depending on the
thickness of your stalks and how tender you like them. They should
be tender when pierced with the tip of a knife. The tips of the
spears will get very brown but watch them to prevent burning.






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"Duckie ®" > wrote in message
...
> Roasted Asparagus
> =================
> 1 lb. asparagus
> 1 1/2 tablespoons olive oil
> 1/4 teaspoon salt
>
> Preheat oven to 425F. Cut off the woody bottom part of the
> asparagus spears and discard. With a vegetable peeler, peel off the
> skin on the bottom 2-3" of the spears. Place asparagus on foil lined
> baking sheet and drizzle with olive oil. Sprinkle with salt. With
> your hands, roll the asparagus around until they are evenly coated
> with oil and salt. Roast for 10-15 minutes, depending on the
> thickness of your stalks and how tender you like them. They should
> be tender when pierced with the tip of a knife. The tips of the
> spears will get very brown but watch them to prevent burning.
>
i like the idea
i use a zester instead of a vegetable peeler.
it seems to work okay for me.
then i snap the hard stem part.
i put the tips together and cover them with the hard bottoms, to slow the
cooking.
(then i can make an interesting soup from the left overs.)
appreciate all of your comments

do them on the bbq too, absolutely wicked.



"Duckie ®" > wrote in message
...
> Roasted Asparagus
> =================
> 1 lb. asparagus
> 1 1/2 tablespoons olive oil
> 1/4 teaspoon salt
>
> Preheat oven to 425F. Cut off the woody bottom part of the
> asparagus spears and discard. With a vegetable peeler, peel off the
> skin on the bottom 2-3" of the spears. Place asparagus on foil lined
> baking sheet and drizzle with olive oil. Sprinkle with salt. With
> your hands, roll the asparagus around until they are evenly coated
> with oil and salt. Roast for 10-15 minutes, depending on the
> thickness of your stalks and how tender you like them. They should
> be tender when pierced with the tip of a knife. The tips of the
> spears will get very brown but watch them to prevent burning.
>
>
>
>
>
>
> http://www.neopets.com/refer.phtml?username=duckiewoman