Roasted Asparagus
4 Servings | 5-minute Prep Time | 20-minute Cooking Time
Ingredients
1 lb. Asparagus (one bunch)
2 tbsp Olive Oil
2 garlic Cloves, minced
½ tsp Salt
½ tsp Pepper
Lemon, halved
2 tbsp Olive Oil
2 garlic Cloves, minced
½ tsp Salt
½ tsp Pepper
Lemon, halved
Instructions
Preheat oven to 400°F.
Line baking sheet with parchment paper.
Wash asparagus. To
trim, grasp near root end and bend until asparagus naturally snaps. Voila, your asparagus is now trimmed.
Place asparagus on baking sheet and drizzle with olive oil
and half of the lemon juice. Sprinkle
garlic, salt, and pepper over top. Mix
on baking sheet to evenly coat each asparagus spear.
Bake for 15-20 minutes, or until fork tender. (I usually let mine go a little longer, until
it’s a little crispy, but not bitter.)
Squeeze the remaining lemon juice over top before serving.
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