A great alternative to grilling or sautéing asparagus is oven roasting. A no-brainer, quick, easy, and delicious recipe.
2 bunches of asparagus (best to use the thicker, not the pencil-thin, variety)
Kosher salt
Lemon pepper
Black pepper
Granulated or powdered garlic
Olive oil
1. Preheat the oven to 425F.
2. Rinse the asparagus spears and place in a colander to drip dry.
3. Line a baking sheet with aluminum foil (preferably non-stick, if you have it).
4. Trim the ends off of each asparagus spear (bend each spear and break off or cut at the point where it snaps-the section where the spear is soft and pliable rather than snapping will be stringy); place the spears on the foil-lined baking sheet in a single layer.
5. Season the asparagus with generous sprinklings of salt, lemon pepper, black pepper and granulated garlic, according to your taste. Drizzle with about 1 tbsp. olive oil, then gently toss to combine. Rearrange the asparagus in a single layer, then place in the oven and roast for 10 minutes.
6. Remove from the oven, toss the asparagus lightly using tongs, then roll the foil up over the spears (leaving an opening to vent) to keep warm until ready to serve.
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