Roasted Asparagus
2 pounds fresh asparagus
Extra-virgin olive oil
Sea Salt
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast asparagus for 10-15 minutes, until tender but still crisp.
Note: May need to cook longer if the asparagus are thick.
Purchasing & Storing Asparagus:
- Look for tall, straight spears. They should look as if they are "standing at attention."
- Look for tightly packed heads that are not bruised or dry looking.
- Look for brilliant green color that fades from darker green at the tip to a lighter green at the base, or if purchasing white asparagus, it should be an ivory color.
- Thickness is not an indicator of tenderness. Both thick and thin spears can be equally tender.
-Store in the fridge and use within 2 to 3 days. Store spears upright in a container of water, or wrap ends with a damp cloth.
2 pounds fresh asparagus
Extra-virgin olive oil
Sea Salt
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast asparagus for 10-15 minutes, until tender but still crisp.
Note: May need to cook longer if the asparagus are thick.
Purchasing & Storing Asparagus:
- Look for tall, straight spears. They should look as if they are "standing at attention."
- Look for tightly packed heads that are not bruised or dry looking.
- Look for brilliant green color that fades from darker green at the tip to a lighter green at the base, or if purchasing white asparagus, it should be an ivory color.
- Thickness is not an indicator of tenderness. Both thick and thin spears can be equally tender.
-Store in the fridge and use within 2 to 3 days. Store spears upright in a container of water, or wrap ends with a damp cloth.
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