|
 |
Roasted Asparagus |
|
|
|
| Ingredients: |
1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
1 tablespoon olive oil
1 medium lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper
|
|
| Procedures: |
Heat the oven to 500 degrees F.
Lay the asparagus on a long double layer of heavy-duty aluminum foil.
Drizzle with the olive oil and toss to coat.
Spread the spears into a single layer.
Fold the edges of the foil to make a tray.
Roast in the oven for 5 minutes.
Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more.
Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute.
Transfer to a serving platter and serve immediately.
| |
| Notes: |
2024-05-23: S&P and 380 for 8 minutes.
2024-05-08: To the Paynes with crab salad, ham slices and grand biscuits.
2024-04-28: With corned beef salad and. A bottle of Shiraz.
2023-04-10: Made with white asparagus, it was quite “woody,” and inedible.
2012-06-08: Added to our cookbook.
|
|
| |
|
|
