A few weekends ago for Mother’s Day weekend we did a combination Mother’s Day dinner and a birthday dinner for my husband. My mom and her boyfriend came down to our place for dinner. They were on their way to the airport for their flight the next morning to Mexico for a week. Must be rough huh!? So the meal had to be things that both my mom and my husband would enjoy as well as her boyfriend.
I went to the Farmer’s Market the Saturday before my mom came down. I thought that Asparagus would go well with the Baked Pasta I was making for dinner. My husband’s friends had just told us about how much they loved roasted asparagus and how they will never boil it again after having it this way.
Amidst all my cooking, it was the busiest day ever, I assigned my husband the task of finding a recipe for roasted asparagus. He hit the jackpot with this one! He even prepared this recipe because I was frosting his birthday cake (recipe coming soon).
I strongly suggest you try this recipe, even if you say you don’t like asparagus, you might surprise yourself! Enjoy!
source: Simply Recipes
- 1 lb asparagus spears (thick spears are best for roasting)
- 1-2 Tbsp olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Freshly grated black pepper
- Lemon juice
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.