Tuesday, October 9, 2012

Roasted Asparagus

Roasted Asparagus

1 bunch of asparagus
1/2 medium red onion
1 Tbsp olive oil
2-3 cloves minced garlic
Salt and Pepper
Squeeze of lemon

Preheat oven to 375.

Chop your onion. I like to chop my onions small so they are sprinkled over my asparagus but some enjoy more of a tame sliced approach so choose as you prefer. Make sure to cut the bottoms off your asparagus. Asparagus bottoms tend to dry out and lack in flavor and texture; cut about an inch. Throw your onions, asparagus, olive oil, garlic, squeeze of lemon, pepper and sea salt (salt and pepper as desired) into a large bowl. Mix with your hands making sure to evenly spread the oil. Line a cooking pan with foil and place onions and asparagus thinly...not overlapping too much. Bake for 25-35 minutes depending on the thickness of your asparagus.