Pepper Roasted Asparagus
This is almost too simple to be a recipe, but I made it for lunch today [along with some amazingly refreshing shimp cocktail- see note] and had to share it with you. The roasting process brings out such a wonderful sweet/savory combo from each spear and crisps up it's elegant crowns. Of course, all vegetables can be magically transformed when roasted, but one of the best things about roasting is how simple and easy it is! Add cherry tomatoes, balsamic vinegar, and minced garlic for an company-worthy side dish, or add Kalamata olives and lemon juice [with grated peel] to serve alongside fish. Enjoy!
Serves 4
Ingredients
1 lb asparagus, washed and trimmed
1 tsp all-purpose seasoning
pinch of red pepper flakes [a pinch more if you like things spicy]
freshly cracked pepper, to taste
coarse sea salt, to taste
1 tbsp evoo
Notes: For a simple and healthy lunch, arrange garden-fresh lettuce on a medium platter. Fill a bowl with crushed ice and place smaller bowl on top of that to hold cocktail sauce. Place 1 lb of cooked shrimp on the perimeter of platter with tails facing outward. Chop a few sprigs of tarragon to add a bit of fressness to cocktail sauce and pour into small bowl. Serve with asparagus spears and tall glass of iced tea. Serves 4.
Directions
1. Preheat oven to 375 degrees. Place asparagus in a single layer on a baking sheet. Drizzle with olive oil and shower asparagus evenly with herbs and spices.
2. Shake pan vigorously from side to side to coat spears and place in the middle rack of oven. Roast for 15, until tender, yet crisp. Asparagus should still have a brightness to it. [See pictures]
3. Serve hot from oven or at room temperature.
