It does not get much easier than this! Asparagus can be served along side any roasted, fried, grilled meat of your choosing or (my favorite) with fried eggs for breakfast.
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| Photo credit: thewickednoodle.com |
ROASTED ASPARAGUS
1.5 lbs. asparagus spears, organic (thin stalks)
2 Tablespoons olive oil
Pinch of sea salt
Freshly ground pepper
* Preheat oven to 425 degrees.
* Snap off the tough end of each asparagus spear (about 1 inch from the base). If the spears are thick, use a vegetable peeler to remove the peel from the bottom half.
* Place spears on a parchment lined baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt and pepper.
* Roast the spears just until tender when pierced, about 10-12 minutes, depending on size of the asparagus. Do not overcook! Asparagus is best when it is tender with a bit of crunch! Enjoy!