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. Comments are closed.
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Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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