Here is a great tip when preparing your asparagus. After washing the spears, take each stock and bend like this:
The spears will snap at their natural divide from the delicious soft part to the tough end piece. Keep the top part and throw the rest away.
Pre-Heat Oven to 350 degrees.
Toss the asparagus with olive oil, balsamic vinegar, and sea salt (or seasoning salt of your choice). I like to do this in a Ziploc bag so everything is coated evenly.
Place on cookie sheet. (On a side note, if you don't have a Silpat- get one! The nonstick surface makes everything cook beautifully and cleanly. No scrubbing burnt bits off your sheets-ever.)
Bake for 5-8 min, depending on size of spears. I cooked mine for 6 min. They were perfectly cooked and still a bit crunchy.
Serve and enjoy!
Have leftovers? Think about adding it to your omelet in the morning. . .delicious!
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