Roasted Asparagus
It’s almost embarassing to call this a recipe, but I wanted to post about this roasted asparagus because it’s SO easy and delicious. Hubby and I always prepare vegetables with our dinner and asparagus is one of our favs (along with brussels sprouts). 99 times out of 100 when we have asparagus we roast it.
As you all know, Hubby LOVES garlic. So we usually throw some in with the asparagus. But tonight I was making it for just me, so I left the garlic out. Either way it’s delicious and you can throw the asparagus in the oven and forget about it while you prepare the rest of your meal.
One Year Ago: Dairy Free Chocolate Strawberry and Vanilla Ice Cream Cupcakes
Two Years Ago: Spinach and Artichoke Pizza
Roasted Asparagus
Yield: 2-4
Ingredients:
1 bundle asparagus - look for fatter stalks
1 Tbsp olive oil
2 cloves garlic, sliced (optional)
salt and pepper to taste
Directions:
Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess.
Prepare asparagus by holding a piece with both hands, one hand on each end. Bend until the asparagus snaps. The bottom part should be discarded. Snap asparagus in half again, or leave stalks long and place on baking sheet. Repeat until all asparagus in on the sheet.
Drizzle the olive oil over asparagus. Use your hand to stir it up so all the asparagus gets coated. Sprinkle with salt and pepper. Add garlic if using.
Roast in oven for 15 minutes, stirring once in the middle. Serve hot or at room temperature.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
YUMMY YUMMY YUMMY! I love this idea!! 🙂
Perfect! I crave sugar cookies a lot but just can’t handle the rolling out process sometimes.
These look yummy! My kids are always asking me to make sugar cookies and I start out strong and by the end am regretting making them. This may be the perfect tradeoff.
Yum! These look delicious and way easier than frosting individual cookies!
What a great idea – I rarely take the time to make cookies since bars are so much faster and just as tasty. I love all the sprinkles too 🙂
Just the recipe I was looking for – I may have to try it this week as an Easter treat for my coworkers.
Anyone who is thinking about making these definitely should. They’re seriously SO GOOD. I just made them Sunday and I’m making them again for Easter.
I had the same reaction when they popped up in my google reader – and now again this time. They are on my list!
I keep seeing these and now I must try them. I love, no crave, sugar cookies all the time.
I will be making this soon! Looks incredible!
Thanks for sharing!
Yum, I’ve made these before. They are excellent and soooo much easier. Yours looks good. I’m going to try them with buttercream instead of cream cheese frosting next time.
~ingrid
I think it will be better to put up the size of the baking pan too.
Thank you very much for the recipe. =D