Friday, October 16, 2009

roasted asparagus

Some things taste best when treated simply and left very close to their true form. I discovered this weekend that I love asparagus this way. Tossed with a little extra virgin olive oil, kosher salt and pepper and roasted in the oven for 20 minutes. That's it. Ina Garten can give you all the specifics in her recipe, Roasted Asparagus. I've been craving it since then and can't wait to make it again tomorrow night for dinner.

1 comment:

Jennifer O'Neil said...

This is one of our favorites! (We've even gotten a few friends (and their kids) hooked). :)