Asparagus is one of the easiest vegetables to trim up too. You don’t need a knife. Just rinse it, grasp the middle of your asparagus spear by one hand and the thick bottom part by the other, and bend it with your thumbs till it snaps! Discard the bottom end - that’s the ‘woody’ part.
If you want whole spears, you can wrap them in foil right now.
I want mine bite-sized, because they’re going in a pasta. Just keep bending and snapping!
Then wrap them, either the spears or the bites, into foil on a baking sheet or a sheet pan. Make sure you seal up the edges of your foil well!
Bake in a preheated oven at 400 for 13-14 minutes, for a pound.
Open carefully! The foil packet will contain steam, and it will burn you if you’re not careful!
*This kind of asparagus is good by itself; or with olive oil and fresh grated Parmesan; or with a dash of lemon juice and a grating or lemon zest. Or you can use it in other recipes, as I am using it in ROASTED ASPARAGUS AND GOAT CHEESE PASTA, today!
ROASTED ASPARAGUS
1 pound of asparagus
Preheat oven to 400.
Snap your asparagus, either into spears or bite sized pieces. Wrap tightly in foil. Roast at 400 for 13-14 minutes, or until the asparagus is tender-crisp.
No comments:
Post a Comment