Perfect Thanksgiving Side Dish-Simple Roasted Asparagus
November 21, 2008
Whether I am having Thanksgiving dinner or just a weeknight meal, I like to prepare asparagus by simply roasting it in the oven. It comes out crisp-tender, and the flavors intensify perfectly. Be sure to cover the baking pan with aluminum foil, spray it with cooking spray and cleanup just got to be even easier. If you don’t like pine nuts or have guests who are allergic to nuts, just substitute almonds or pecans or eliminate them from the recipe. To me less is more with asparagus, but feel free to top this recipe with a squeeze of lemon or lime juice or even crumbled feta or goat cheese.
Simple Roasted Asparagus with Pine Nuts
Asparagus is full of vitamins such as Folic Acid, Vitamin C and Potassium, so enjoy.
Prep: 10 minutes
Cook: 10 minutes
Yield: 8 to 10 servings
3 pounds fresh asparagus
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted
1. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
1. Bake at 350° for 10 minutes or to desired degree of tenderness, tossing gently half-way through cooking time. Transfer asparagus to a serving dish; sprinkle with pine nuts.