Roasted Asparagus

It is surprising how delicious these delicate spears can be!

1 pound asparagus

1 tablespoon extra-virgin olive oil

Pepper to taste

Salt to taste

2 tablespoons minced fresh parsley, tarragon and/or chives

4 lemon wedges (for garnish)

Preheat oven to 500°


Snap off bottoms and peel the lower halves of asparagus. Arrange the spears in a single layer in a shallow baking dish.  Drizzle lightly 1/2 tablespoon of extra-virgin olive oil over asparagus; toss the asparagus to coat lightly. Roast asparagus until tender, but still slightly firm, eight to 10 minutes.

Once roasted, sprinkle with salt and pepper to taste and sprinkle remaining extra-virgin olive oil. Sprinkle parsley, tarragon and/or chives. Serve at room temperature, garnished with lemon wedges.

Preparation time: five minutes

Cook time: eight to 10 minutes

Serving size: four spears

Makes about eight servings



Per serving: Calories 30, Fat 2g, Carbohydrates 3g, Fiber 1.3g, Protein 2g

Recipe from The All New All Purpose Joy of Cooking. I, Rombauer, M, Rombauer Becker, E, Becker.1997.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s