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Asparagus: Cooking Thin's Baked Asparagus

Source of Recipe

Kathleen Daelemans, Cooking Thin, food tv network


List of Ingredients

2 bunches asparagus, washed
1 tbl olkive oil -- (1 to 2)
coarse grain salt, cracked black pepper


Recipe

Preheat oven to 400ºF. Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes. Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off.

Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week. Toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan. Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads. Yield: 8 servings