If you hadn’t guessed, it’s been all about the easy and delicious recipes lately. Who has time to be bogged down with spending hours in the kitchen to prepare a healthy and delicious meal?!
Certainly not me.
And if I don’t want to spend time in the kitchen fussing over dinner, I know that you don’t either. (I’m a mind reader like that.)
And keeping with this no-fuss theme, let’s just ignore the fact that I made these to go with a delicious (and fussy) meal of butternut squash risotto. Good thing I have an only-one-fussy-thing-per-meal rule. Otherwise, I’d be in trouble.
The roasted asparagus was perfect, because while I was all stir-stir-stirring the risotto, the asparagus was roast-roast-roasting without me having to lift a finger.
And they were both done at the exact same time.
- 1 bunch of asparagus white ends trimmed or snapped off
- 2 tbs olive oil
- 3-4 cloves garlic minced
- salt and pepper to taste
Preheat oven to 400°F.
Place in a single layer on a baking sheet.
Drizzle with olive oil.
Spread garlic evenly over asparagus.
Sprinkle with desired amount of salt and pepper.
Place asparagus in oven and roast for 25 minutes, or until tender but still crisp.
Remove from oven and serve aside your favorite main dish.