OVEN ROASTED ASPARAGUS

I know!!!  Oven Roasted Asparagus is not the main component of this photo.  Last week when I made this, I served the Oven Roast Asparagus along side Pan Seared Sea Bass with Lemon and Watercress, and Roasted Tomato Orzo Pasta.  Please forgive me as I had a change of heart as to how to post this lovely recipe and this was the best photo that I had; the next time I make this asparagus I will upload a new and better photo.  Trust me this though, this is all about the asparagus.

My favorite way to prepare asparagus, or most veggies for that matter, is to roast them.  Roasting asparagus is both tasty and healthy.  As some of the moisture is released, the asparagus is caramelized and its natural flavor is intensified.   Because the asparagus is not cooked in water, few of the nutrients are leached out. 

According to the Michigan Asparagus Advisory Board’s website; a serving of asparagus contains 60 % of our recommended daily allowance of folic acid, and also contains, fiber, potassium, thiamin, vitamin B6.  Asparagus is also a rich source of rutin; which strengthens capillary walls. 

Hmm as I am examining the spider veins on my calves, I am thinking that I most definitely must eat more asparagus!!!

Oh!  The other reason I love to make Oven Roasted Asparagus is cuz it’s soooo easy!

Pre heat the oven to 400 degrees.

 

Just look at these beautiful, green asparagus spears.

 

 

 

 

 

 

This is all you need.  It is important that the asparagus is laid out in a single layer on a sheet pan, because if it’s piled up it will steam rather than caramelize.

 

 

 

Drizzle the olive oil over the top of the asparagus, and season it with Herbs de Provence (or Italian seasoning), salt and pepper.  Now get your hands dirty and give it a good toss to be sure that every bit of that asparagus is coated in oil and seasoned well.

 

This photo is not great, but you get the gist of what the asparagus will look like after 12 to 15 minutes in the oven.

I love the asparagus just like this; but sometimes I will drizzle some balsamic vinegar, or a balsamic glaze over the top when I pull it out of the oven.

 

 

 

I served this with aPan Seared Sea Bass  with Lemon and Watercess &  Roasted Tomato Orzo Pasta .

 

 

 

Serves 4 

1              lb.           Asparagus, 1 bunch is about a pound

2              Tbsp.     Extra virgin olive oil

½             tsp.        Herb de Provence or Italian seasoning

                                Salt and pepper to taste 

1.        Pre heat oven to 400 degrees.

2.       Cut the woody bottoms off the asparagus.

3.       Lay the asparagus in a single layer, on a sheet pan.

4.       Drizzle the olive oil over the top of the asparagus.

5.       Season the asparagus with Herb de Provence (or Italian seasoning), salt and pepper to taste.

6.       Toss the asparagus to be sure it is completely coated in oil and seasoned.

7.       Put into the hot oven for 12 to 15 minutes.  The asparagus will still be bright green, but the tips will be slightly caramelized.

Oven Roasted Asparagus is delicious as it is.  For a change of pace drizzle a little balsamic vinegar over the roasted asparagus.