If you love asparagus, now is the time to eat it in abundance. It is best when fresh, very fresh, and the season only lasts for a matter of weeks. (For an interesting article on asparagus tenderness or lack thereof, see this recent piece in the New York Times by Harold McGee (registration required).)
1/2 lb asparagus, tough ends snapped off
4-5 cloves garlic, minced (or a stalk of spring garlic!)
Salt and pepper to taste
Olive oil
Preheat the oven to 400 degrees.
Place the asparagus spears in a single layer (more or less) in a roasting pan, sprinkle with garlic, salt, and pepper, and drizzle with olive oil. Toss a bit to ensure good coverage. Roasted for 7-10 minutes, until spears are tender but not mushy. If you have very slender or very thick spears, roasting time may be slightly longer or shorter.
Serves 2-4.
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