Vegetables…..it’s almost a naughty word at our house. The kids aren’t so bad now, but when they were little, we rotated through green beans, salad, and carrots and dip as a side dish, because that’s practically all they ate! Now, they are more adventurous and will try just about any vegetable! This is one of their favorites, believe it or not- and you won’t believe how easy it is!!
Preheat your oven to 400 degrees, please….Start with some asparagus stalks…..the thinner the stalk, the better, in my opinion. Don’t bother taking off the rubber bands that hold it together. Just run the stalks under the water to clean them and then get out your chopping board.
Lay the clump of stalks on the chopping board and cut off the tough ends…..
Place them in a greased, large enough glass pan (this is a lasagna pan) or you could even use a cookie sheet with edges. Drizzle olive oil in a zig-zaggy pattern over all of the asparagus….I probably used 1/4 cup for the whole batch. Don’t worry if you use a little less or a little more olive oil….this recipe is supposed to be relaxed and carefree- just drizzle away!!
Place the pan in the preheated oven, uncovered, for 20 minutes. Don’t forget to set your timer…..When asparagus is done cooking, take it out and then add salt and pepper to your liking…..and if you want to be really naughty, you can add a little Parmesan cheese, but we love it with just salt and pepper! Enjoy!
Oven Roasted Asparagus ingredients: Asparagus, Olive Oil, Salt and Pepper
Linking up with Grammie Time!
Very good article and love the asparagus…….
can’t wait to try another one of your good receipes, meatloaf was really good, now the asparagus. thanks
A summertime weekly dish for us. Grilled, baked, or steamed – got to love this veggie.
Jill on the Hill says
We sure do!!!!