I might be a few weeks early for asparagus but I cannot contain my excitement for spring fare! Asparagus is one of those vegetables that you can't eat all year long because it is too bitter if eaten in the wrong season. Once it hits the farmer's market, it is sweet and a vibrant green!
This is a recipe I use from the Food Network. I usually follow every step but I don't bundle them together with the scallion.
Ingredients: 1 pound fresh asparagus spears, tough ends trimmed and discarded 4 scallions, root end trimmed 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet.
Drizzle with oil and sprinkle with salt and pepper.
Roast 25 to 30 minutes, until tender.
Wrap individual portions of asparagus with scallion to tie into bundles.
I've been doing roasted asparagus for a few days now (without scallion). So delish!
This is delicious, a month ago I guess in generic viagra labs the lady that made us the lunch, cook this and was extremely delicious, anyway thanks for the recipe.
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Comments (2)
I've been doing roasted asparagus for a few days now (without scallion). So delish!
This is delicious, a month ago I guess in generic viagra labs the lady that made us the lunch, cook this and was extremely delicious, anyway thanks for the recipe.