Lately, we've been eating more Roasted Asparagus, so I thought I would share how I make ours.
First wash and pat dry the asparagus spears, then get rid of the tough ends. There are several ways that you can do that. Either cut the ends off, peels the ends or you can snap them off. To snap them, just hold the asparagus with both hands with your thumbs and forefingers and gentle snap. The asparagus will snap in the correct spot to get rid of the tough bottom ends.
After getting all the spears ready, lay them on a baking sheet and drizzle olive oil on top. Add some finely chopped garlic, brown sugar, salt, pepper and dabs of butter all over the top of the spears. I don't measure anything, normally I put about 2 teaspoons of the garlic and 1 tablespoon or so of the sugar. Sometimes I even sprinkle lemon-pepper on the spears too.
Place in preheated oven set to 450 degrees for about 15-20 minutes. The smaller the spears the less time is required. The asparagus in my photo took 15 minutes.
I love the flavor and texture of fresh roasted asparagus, it makes you want to throw rocks at the canned stuff!
You ask, where is my after photo. Well me too.. The asparagus had all been eaten up before I even thought about taking another photo. Sorry about that. :0)
Thanks for stopping by~I appreciate all the visits.
From the Heart,
Sharing with Wicked Awesome Wednesday and Open House Party Thursday