Sorry I have been MIA for the past few days and basically all of last week too. Things are Crazy town here and I have not been feeling good and honestly the thought of food or looking at food has been making me nauseous. Which is insane for me. Hopefully I am over that and back for good. I have lots of recipes in store to share with you, I just need to edit pictures and write up the recipes... stay tuned
This is one of my favorite side dishes, it is so easy to make, very minimal steps and such a tasty dish. When I married my husband I announced one night I was making asparagus for dinner and he said he was about to throw up on his mouth. I was astonished how could he not like it. Come to find out he had only had canned asparagus... YUCK! Mushy soggy asparagus is not what I am about.
1 pound fresh asparagus (for roasting I like fatter spears)
1 clove garlic minced
Freshly cracked black pepper
When choosing your asparagus look for firm spears with ends that aren't too dried out and tight, compact heads. As with almost all vegetables, look for asparagus that feels heavy for its size. Start off by washing them up and aligning your asparagus. Take one hold it up then bend it, where it naturally breaks is where it is tender.
Then lay them out on a cookies sheet. Drizzle with olive oil then kosher salt and freshly cracked black pepper. Mix them all together until coated. Roll back out flat. Place in oven for 10 minutes until lightly browned. Once during cooking roll the spears so they cook evenly.