Thursday, April 24, 2008

Roasted asparagus

Cut off the hard ends of the asparagus (if you bought a bundle of asparagus and are only using some of it you can put the remainder in the fridge in a cup of water to keep fresh for a day or two until you use them)

Drizzle some olive or grapeseed oil over them and mix around to coat

adding in some optional lemon rind

I also chopped up some shallots, and squeezed the juice of the lemon together

pour over asparagus

mix together to coat and cook at 450 for about 7 minutes or until they are at the level of tenderness/crispness you like

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