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Asparagus roasted (or grilled)

May 2, 2010

Breakfast 5/2/2010 Roasted asparagus with 2 egss sunnyside up and basil.

Hooray for spring and an abundance of asparagus. This is a wonderful way to cook asparagus and once it is cooked can be served hot or cold.

For indoor cooking, pre heat your oven to 400 degrees.  If you are going to grill, the coals should be hot, but should not be flaming.

Be sure to wash all your asparagus, then break off the tough bottom pieces of the stalk. Pat the asparagus spears dry with a paper towel and line them up on a baking sheet. Drizzle a little olive oil back and forth across the asparagus then add a few sprinkles of salt and some fresh black pepper. Now roll the asparagus around gently to make sure all the spears are evenly coated. For the oven, throw the whole baking sheet into the oven and roast the asparagus in there for about 10 minutes. The spears will start to brown a little bit on the side that is touching the baking sheet. When this happens, they are ready. remove the baking sheet and let the asparagus cool for a couple minutes before serving.

For the grill use a pair of tongs to place the spears directly onto the grill. The hotter the grill the faster they cook so keep an eye. When they start to char, turn them over and let them cook a couple more minutes on the other side. Once they have a light char all around remove them back to the sheet you seasoned them on, or you can put them on a clean plate and serve them that way.

That’s it! Serve it hot and if you happen to have any leftovers you can have them the next day with some toast and cheese or tossed into a salad or pack them with you to work for a quick snack. Woo hoo!

drizzle with olive oil



coat with oil

into the oven (or onto the grill)

lightly browned and hot. finished

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