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Roasted Asparagus

This is the time of year for asparagus. The first hearty spears are just poking their heads up through the soil in my dad’s garden. I planted half of those asparagus crowns before I left home. My dad planted the rest a year or two later, and he’s been tending them ever since. I try to get over to help him weed and prepare them for harvest each year. I haven’t made it yet this spring, but I will this week. I love asparagus, and I would happily eat it every day of the week. Cream of asparagus soup, steamed asparagus, asparagus omelets. I’ve never met an asparagus dish that I didn’t like, but my most favorite way to prepare it is simply roasting it.

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Roasted Asparagus
  1. This is fairly self explanatory. Toss the asparagus with olive oil so that the pieces are all coated. Spread them out on a baking sheet in a single layer, and sprinkle with your desired seasonings. I don't season mine at all.
  2. Cook in a preheated oven at 400 degrees for 20 to 25 minutes, or until they reach your desired softness. (Some people like them still crunchy; I prefer them mostly soft but not mushy. To each his own, right?)
  3. Serve hot or cold.
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3 thoughts on “Roasted Asparagus”

  1. My husband and I love asparagus.We also use olive oil andd we put garlic salt and epper on it and put it on the grill. It is sooooo good.

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