This recipe I’m going to share with you is so very simple, but it results is such delicious bites, I had to share it with you. I think if you have access to asparagus, it would make a lovely addition to your Easter table. There’s hardly any prep involved and it cooks in the over real quick. You’ll be happy to have a dish like this in your arsenal. I know I was.
I’ve tried sauteing and baking asparagus and I like both methods. But the oven roasted version results in such a lovely nutty flavor. That is something I didn’t find with the sauteed version. But if you don’t want to fire up the oven, don’t hesitate to use a pan. The stove top version comes in a close second.
What I love about this recipe, is you can whip up a slightly larger batch easily. You can refrigerate the left overs and re-heat before serving.
Oven Roasted Asparagus
1 bunch of asparagus (quantity doesn’t matter, simply adjust your seasonings accordingly)
Salt, to taste
Freshly crushed black pepper, to taste
Garlic salt, to taste
Preheat the oven to 180°C.
Line a baking tray with some aluminium foil for easy clean up.
Wash and trim the asparagus (cut of the hard, woody ends).
Place the asparagus in a bowl. Drizzle with some olive oil, sprinkle with garlic salt, salt and pepper. Toss well and ensure that the asparagus is well coated.
Place the asparagus on the prepared baking sheet in a single layer and space them out. Bake for about 10 minutes or till lightly browned and tender. You can check by piercing with a fork.