ROASTED ASPARAGUS

May 14, 2015

We used to rarely eat asparagus because my inclination is always to saute it. And that never quite gets the tough, raw flavor out of the stalks. I find few restaurants do it well either, so I usually end up just eating the flavorful tips.

At my best friend Elysia’s a few weeks ago she made roasted asparagus which were so easy and such a better consistency (less stringy-chewy). Asparagus is now firmly implanted into a weeknight veggie side routine. And I love that it keeps longer than another one of our favorites – green beans.

Roasted Asparagus from Rachel SchultzROASTED ASPARAGUS
Serves 3-4

1 bundle asparagus
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon balsamic vinegar
Shredded parmesan
Salt & pepper

Preheat oven to 450 degrees. In a glass 9×13 baking dish, toss asparagus with olive oil, garlic, and balsamic vinegar. Season with salt & pepper. Roast for 25-30 minutes. Top with shredded parmesan.

ROASTED ASPARAGUS from Rachel Schultz

ROASTED ASPARAGUS
 
Author:
Ingredients
  • 1 bundle asparagus
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon balsamic vinegar
  • Shredded parmesan
  • Salt & pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. In a glass 9x13 baking dish, toss asparagus with olive oil, garlic, and balsamic vinegar. Season with salt & pepper.
  3. Roast for 25-30 minutes.
  4. Top with shredded parmesan.

 

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