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zanland.com |
roasted asparagus with rosemary and garlic |
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• 1-1/2 pounds thin asparagus, tough ends snapped off • 2 tablespoons extra-virgin olive oil • 2 medium garlic cloves, minced • 1 teaspoon minced fresh rosemary • salt 1. Preheat the oven to 450 degrees F. 2. Place the asparagus on a large baking sheet. Combine the oil, garlic, and rosemary in a small bowl. Drizzle the oil mixture over the asparagus and toss gently with your hands to coat each spear from end to end. Spread the spears out in a single layer over the baking sheet. 3. Roast in the preheated oven, shaking the pan once or twice to turn the spears, until the asparagus is lightly browned, 12 to 15 minutes. 4. Transfer the asparagus to a serving platter. Sprinkle with salt and serve hot, warm, or at room temperature. Serves four as a side dish |