From Mel's kitchen cafe (for penne with roasted asparagus)
- 1 to 2 pounds fresh asparagus spears
- 1/2 to 1 tablespoon olive oil
- 1/4 teaspoon coarse, kosher salt
- 1/4 teaspoon freshly ground black pepper
Cut asparagus into 1" pieces, discard tough bottoms. Place in rimmed baking sheet. Drizzle oil over and salt a pepper. Mix evenly.
Bake at 400 about 10 min. or until tender.
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