Recipes

Go Back

Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature.



Go Back


Go Back


Tags

Cider rouille imam chorizo Salad pecans flank steak coriander caesar tortillas gazpacho olives scallions sandwich fennel Chevre creme blue cheese ramps fondue apples Greens jam chiles Side beer cointreau Rice wine vinegar okra Apple egg shelling cornmeal mustard greens sweet potato anise radishes chili gratin walnuts oats sour cream shrunken heads plums Cranberry Beans Salsa latkes bulgar wheat jack cheese fritters chocolate Butternut celery root slaw remoulade Eggplant green pepper Drinks brown sugar bayeldi chives mushrooms Vegan Bread pineapple cilantro crepes maple syrup wasabi panzanella Shitake Mushrooms bruschetta mushroom bean Potato sherry wrap couscous celery hearts autumn strata curry tart bacon cheese strawberry syrup gin verde maple yellow onion turnips pickled rhubarb meatballs scapes sausage bell pepper currants coeur vegetable strawberries bloody mary buttermilk celeriac walnut oil reggiano almond milk steak chili peppers fritter crisp tomato juice Corn sour fennel seeds carrots tenderloin lettuce tomato baguette yogurt Farmers' Market biscuits kluski gorgonzola shiitake cauliflower knots carrot top conserve gouda parmesan vanilla wafers kirsch chipotle Leek celebration garlic barley Spread cucumber dilly peppers pecan polenta anchovy arugula Kale Beans melon pine nuts blueberry butter chimmichurri pork chop beet greens pudding buckwheat kohlrabi cake onion nectarine poblano collins sandwiches shallots carrot fronds hickory gruyere prosciutto lemon grass bosc vinaigrette Soup goat Cheese Poblano Chili roasted compote fraiche cockaigne kalamata cream cheese tomato corn pie snow peas shitake habanero watercress Recipes radish bbq pesto carrot tops parmigiano beet chilies eggs Dressing absinthe plum tomatoes baby bok choy potatoes coconut milk beets coeur a la creme cream stuffing spring spelt asparagus chicken beef Jerusalem artichoke cranberry zucchini dijon sweet pears pepper jack Tomatillos daisy turnip pasta basil peas muffins dill thai honey white beans onions Tomatoes pork sauce leeks vegetarian artichoke chimichurri Spinach tuscan heavy whipping cream cantaloupe Red Onion capers green beans swiss casserole pancake hazelnuts pie Swiss Chard spiced winter squash tomatoe peach almonds berry mint fennel bulb wheat flour egg noodles pumpkin bulgar chicken dinner salad paste frittata feta sunchokes tostadas plum bok choy sesame bread pudding flank Squash