I usually steam asparagus but decided to try roasting it. Steaming is good, but roasting was awesome!
- 1 pound fresh asparagus, trimmed
- 2 teaspoons dried herbs (I used basil – oregano or Italian Seasoning would also work well)
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 1 oz. parmesan cheese, shaved
Preheat oven to 450 degrees. Heat a heavy shallow baking pan in the oven for 5 minutes (I missed that step).
Meanwhile, in a large bowl toss asparagus with herbs, oil, salt and pepper.
In the hot baking pan, spread asparagus in a single layer. Return to oven. Roast, uncovered, until spears are tender when pierced with the tip of a knife, about 10 to 12 minutes, depending on spear thickness, stirring once during roasting.
Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved Parmesan cheese. Makes 4 to 6 servings.
Most vegetables roast well. Here are a few others to try:
- 1 lb. carrots, peeled and cut in 1-inch pieces (35 to 40 minutes)
- 1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained (8 to 10 minutes)
- 1-1/2 sweet potatoes, thinly sliced (16 to 18 minutes)
- 1-1/2 lb. fingerling potatoes, or new potatoes cut in half lengthwise (25 to 30 minutes)
NOTE: All roasting times are 450 degrees. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.
From Better Homes & Gardens Magazine