"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Asparagus Recipe

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This recipe for Roasted Asparagus, by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hare
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches thin asparagus, ends trimmed
2 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Directions:
Directions:
1. Preheat oven to 425. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.

2. Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.

 

 

 

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