Roasted Asparagus

 Roasted Asparagus
Serves 4

Ingredients

1 lb. fresh asparagus
Olive oil
Kosher salt
Black pepper

Procedure

  1. Preheat oven to 450° F.
  2. Trim woody ends from asparagus spears, and arrange in a single layer on a parchment-lined baking sheet.
  3. Drizzle lightly with olive oil and sprinkle generously with salt and freshly cracked black pepper.  Toss lightly to coat.
  4. Roast for 10 minutes, stirring lightly halfway through.
  5. Arrange on a platter and serve with simple hollandaise sauce.

 

About Amanda Odum

A North Carolinian first by birth and, now, by choice, Amanda Odum is a lover of all things Southern. She is a UNC and UNCP alum, where she studied psychology, political science, and economics. In addition to being a Libra, an INTP, and a registered Libertarian, she’s an expert at killing houseplants, swatting mosquitoes, and wrangling dogs, and fair to middlin’ at cooking and trial-and-error web designing. Homegrown tomatoes, blues, October, trains, photography, pimento cheese, college sports, Apple gadgetry, Canon cameras, tea, and her grandma’s cooking are her truest loves. You’ll know her when you see her by the freakish height, giant camera, and complete lack of fashion sense. Amanda currently resides in Raleigh, NC with two giant mutts and several towering piles of books. When she’s not publishing or photographing for Drawl, she’s listening to records, burning the biscuits, and blogging at Laissez Life.

, , , , , ,

No comments yet.

Leave a Reply

s2Member®