Recipe: Garlic Roasted Asparagus
Caveat: I don't like asparagus. At all.
That said, I almost liked this preparation. Almost. F. had seconds of this; everyone at the table liked it. I would caution to be careful in the roasting though. I had varying thicknesses of asparagus, and in order to ensure the thicker pieces were done, the thinner ones overcooked a bit. Might suggest tossing everything in the oil and seasoning, then seperate into two or three batches by thickness. Start the thickest first, wait 3-4 minutes, then add the medium, wait another 3-4 min, then add the thinnest. YMMV.
Garlic-Roasted Asparagus
Recipe courtesy Emeril Lagasse, 2003
Ingredients
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
That said, I almost liked this preparation. Almost. F. had seconds of this; everyone at the table liked it. I would caution to be careful in the roasting though. I had varying thicknesses of asparagus, and in order to ensure the thicker pieces were done, the thinner ones overcooked a bit. Might suggest tossing everything in the oil and seasoning, then seperate into two or three batches by thickness. Start the thickest first, wait 3-4 minutes, then add the medium, wait another 3-4 min, then add the thinnest. YMMV.
Garlic-Roasted Asparagus
Recipe courtesy Emeril Lagasse, 2003
Ingredients
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.