Every now and then this single woman needs a little help with dinner, especially after a long day at the office. Tonight's help came in the way of a rotisserie chicken breast prepared by my local market. I picked up a bundle of asparagus and a pound of Red Delights cocktail tomatoes and the meal was practically prepared.
Without question, roasting is my favorite method of preparing most vegetables. It brings out the flavor better than steaming and it is so easy! In under 15 minutes, I had dinner on the table, photos were taken, and I was ready to eat. Perfect!
1 bunch asparagus
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Preheat oven to 425 degrees. The hot oven is key!
2. Wash spears thoroughly. Stack the spears and evenly cut the tough stems off the bottom. (Some people choose to peel these but that is a little too much effort for me.)
3. Place on a rimmed cookie sheet, pat dry with a paper towel, and then generously drizzle with olive oil. Roll spears to cover thoroughly. Sprinkle with kosher salt and freshly ground black pepper, to taste.
4. Roast for 7-10 minutes. (I shook the cookie sheet once during this roasting time to ensure roasting on both sides.) For thicker asparagus spears, roasting time may take 13-15 minutes.
Other serving ideas:
Take roasted asparagus from the oven and generously sprinkle with freshly grated Parmesan cheese. Place in oven for 30-60 seconds. Or, remove from oven, plate, and top with freshly squeezed lemon. Serve with lemon wedges.