Monday, April 11, 2011

Roasted Asparagus

Roasted asparagus spears are easy to make and simply delicious! Serve them as a side dish or starter. They are marvelous in sandwiches and wraps too.

4 Servings


2 lbs fresh Asparagus
5 or 6 cloves fresh Garlic
1 pinch Turmeric
Sea Salt to taste
Freshly ground Black Pepper
1 Tbsp Extra Virgin Olive Oil
Lemon wedges to serve


Preheat the oven to 400 degrees F.

Snap off the woody cut ends from asparagus; wash and drain well. Keep them whole or cut into 2 or 3 inch pieces on the diagonal. Smash the unpeeled garlic cloves enough to crush lightly but still keep them whole.

Pour the oil in a 9" x 13" rimmed baking pan and add all the ingredients.

Stir to mix well and bake shaking the pan 2 or 3 times during baking.

Bake for 30 minutes or until they are done to your preference. Remove and save the garlic for other uses.

Serve warm, cold, or at room temperature with the lemon wedges.

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