Friday, April 23, 2010

Roasted Asparagus

Roasted Asparagus
by Emilee Wells

1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil

Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.

This same technique works wonders with cauliflower, and bags of frozen mixed veggies.

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