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.