Saturday, May 1, 2010

Roasted Asparagus

Here is a super simple one! But so good during the summer, or really anytime you can find good asparagus. I prefer the smaller stalks but it can be done with your choice.

Take asparagus and snap each at the natural point. (hold at each end and bend. The stalk will snap at it's natural point.) Or a TIP leave the bands on both ends and slice the stalks all at once. In a jelly roll pan drizzle olive oil over stalks. Add salt and pepper and bake at 300 until stalks are bright green or ends turn crispy.

Hope this is on your next Heathy Cooking menu! Happy Cooking!

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