In the event of being faced with the unknown and unexpected, my only defense would be the ability to whip up a fancy appetizer in less than 10 minutes. Great for unexpected house guests. Terrible in the event of an apocalypse. Unless they both happen to be at the same time, in which case it would be pretty darn impressive. And if you know me well, you would know that my mind has automatically started to calculate which events fancy appetizers would be a survival tool…zombie invasion perhaps? Obviously a more complicated tactic Anyways…
I stumbled across this recipe for roasted asparagus on the blog Real Mom Kitchen the other day. I had a few stalks still leftover from the Lentil & Asparagus soup I made, so I was trying to find a nice way to use them up. I really like the roasted flavor instead of steamed for asparagus. The flavor really pops with the coarse salt. You can also use a balsamic vinegar version which I hear is also pretty tasty.
- 15-20 stalks of fresh asparagus
- 2 teaspoons coarse salt (we used Kosher salt)
- 2 tablespoons olive oil
- cracked black pepper
- Preheat oven to 400 degrees. Prepare asparagus by washing and breaking off the bottom ends (about 1 – 2 inches off the bottom).
- On a medium baking sheet, line the asparagus in a single layer. Drizzle on olive oil as evenly as possible. Then roll the asparagus to evenly coat.
- Next drizzle on the coarse salt and then roll each asparagus for even distribution. Repeat with pepper.
- Place in oven and cook for 10-12 minutes. Take care to watch it for the last few minutes so as not to overcook. When done, the asparagus should be tender when speared. Serve immediately.
- Calphalon Classic Bakeware 12-by-17-Inch Rectangular Nonstick Jelly Roll Pan
- Glass Oil & Vinegar Dispenser Cruet bottles, Set of 2
- Good Cook Touch Scissor Tongs