|
Oven-Roasted Asparagus
Preparation
Preheat the oven to 500°F, and preheat a cast-iron frying
pan or a roasting pan in the oven.
Wash and drain the asparagus, snapping or cutting off any
woody ends. Carefully remove the hot frying pan from the oven, and put a
little of the olive oil in the; it should thin immediately from the heat of the
pan. Place the asparagus on top of the oil, and pour the rest of the oil
over the asparagus. Toss of shake the pan until all the stalks are coated
with oil, and put the pan back in the hot oven. Roast for 10 to 15
minutes, shaking the pan occasionally to make sure the asparagus aren’t
sticking. After 10 minutes, remove a stalk and see if it is done to your
liking (cooking times will vary according to the thickness of the stalks and
their freshness). The goal is crisp-tender asparagus with slight char
marks.
When the asparagus are done, remove them promptly with
tongs, leaving the oil behind in the pan. Serve, grating fresh lemon zest
or cheese over the top if desired. Goes swimmingly with a salmon entrée!
|
