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Roasted Asparagus: Submitted by: Melanie Bolke | Date Added: 20 Aug 2014
Listed in: Vegetables

–Fresh bunch(es) of asparagus
–Olive oil
–Salt and Pepper (I use sea salt)
–Baking sheet
–Non-stick aluminum foil

Cooking Instructions

–Pre-heat your oven to 400°
–Rinse asparagus thoroughly with cold water. Dry using a clean kitchen towel.
–Reach for one of the asparagus spears. Hold it horizontally with both hands, palms down. Gently begin to bend the asparagus spear toward the floor. Eventually, a small piece of the end of the spear will snap off at its natural breaking point.
–Line up the remaining asparagus on a cutting board, using the freshly-snapped stalk as your guide. Chop off the end pieces in one motion with a kitchen knife.
– Line your baking sheet(s) with non-stick foil.
–Loosely place asparagus on lined baking sheet.
–Drizzle with olive oil and lightly salt and pepper. Using your hands, roll the asparagus around so that it is covered with the oil mixture.
–Place in center rack of oven for ~10-15 minutes, depending on how tender you like it. Some prefer a nice bite to their asparagus, but I like mine tender, so I leave it in closer to 12-13 minutes.

Your cooking times and oven temperature may vary depending on where you live. My mother-in-law lives in Denver and leaves her asparagus in the oven for 15-20 minutes.

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Roasted Asparagus
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