Ingredients
1 bunch asparagus (about 1 pound)
Juice of 1/2 orange or 1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
Instructions:
ONE: Preheat oven to 450°F.
TWO: Line a large rimmed baking sheet with parchment paper.
THREE: Trim off the tough end from each stalk of asparagus (about the last 1 1/2 inches or so) and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper.
FOUR: Roast, shaking the baking sheet occasionally, until just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a platter, scatter herbs over the top and serve.
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