Spear the Asparagus, wait, spare the aspear, that isn’t right

Post #3 on poaching purple peppers

Baked asparagus

This works best if you get very thin asparagus

  • 1 bunch asparagus (or however much you want to make)
  • 3 tbsp (roughly) olive oil (the higher quality the olive oil, the better this is)
  • 1/2 tsp salt (I’m guessing it’s that much, I use a few pinches to sprinkle from top to bottom)
  • 1/2 tsp pepper
  • 1 tsp various spices (I recommend the italian blend grinder from mccormick, but you can put some basil, thyme, rosemary, garlic and maybe oregano)

Clean the asparagus, snap the ends off, it breaks where it breaks, and that’s the best place for it to break, you don’t want rubbery or tough bits.

Drizzle and coat with olive oil, then sprinkle on your seasonings. You can also add balsamic vinegar or lemon juice if you like, but I like it as is.

Bake at 365F for 30 minutes, or until tender.



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