roasted asparagus

Sometimes the simplest of preparations result in the most delicious dishes, no?

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I don’t know about y’all, but give me a plate of roasted vegetables, dressed simply with olive oil and herbs, over those “other” dishes – move aside, gratins, casseroles and all your friends…I’m looking at you.

The method of roasting vegetables, for some, may seem slightly boring or mundane. After all, you’re doing so little – what makes them shine, when standing on a table next to a bowl filled to the brim with steaming mashed potatoes, or crispy fried bits? That is just it, y’all! The expression, less is more, couldn’t hold more true with this discussion today.

Asparagus is one of my favorite vegetables to use with this preparation. The earthy, rich flavor is highlighted when exposed to the high roasting temperature. And the best part is that you lose none of the nutrients! Think of this dish as asparagus, elevated. It makes for a beautiful presentation, piled high on a crisp white plate with some lemon wedges. It couldn’t be more simple, or more delicious.

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Roasted Asparagus

Whether served alongside an entree, placed along the top of pizza, or tossed with pasta, roasted asparagus makes any dish shine. Super simple and quick to prepare, this comes together quickly. It packs a vitamin punch, too! 

Ingredients:

1 bunch of asparagus, cleaned and trimmed of woody edges

1 lemon, halved

extra virgin olive oil

salt and pepper, to taste

To Prepare:

Preheat the oven to 425 degrees.

Line a rimmed baking sheet with aluminum foil, and spread the asparagus out in a single layer. Toss generously with olive oil, salt and pepper.

Place in the middle rack and cook for 15 minutes. Remove the pan from the oven, and toss to roast the other side, another 10 to 15 minutes {make sure to keep a close eye!}.

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Place on a serving dish and squeeze the fresh lemon halves on while it’s still hot. For additional flavor, you can add a few shavings of Parmesan cheese.

Let’s Discuss: what are some creative ways you like to serve vegetables, particularly asparagus? 

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