I had Rachael and her friends over for yummy vegan grilled cheese last week, and I fixed my favorite easy asparagus to go with it. I usually cook it a little longer, till it gets wizened and flecked with brown, but Rachael was really eager to eat so I served it as soon as it was tender.
You can make this with fat or skinny asparagus, but I like the fat kind better--I think it's tenderer, as long as you peel the bottom halves. Be sure to read the ingredients of your ponzu to make sure it doesn't have bonito, if you care about those things.
Easy Roasted Spargel
12oz asparagus, bottom halves peeled if they're fat ones
pinch of salt
2t olive oil
2 cloves garlic, thinly sliced
2t ponzu
grated toasted sesame seeds (or lightly crush them if you don't have a grater)
Heat oven to 450°F. Put the asparagus in a singer layer in your baking dish, then sprinkle with the olive oil and salt and roll it around till it's coated. Arrange the garlic slices among the spears, then bake for 15-25 minutes, till cooked the way you like it. Sprinkle with ponzu, roll around till coated, then garnish with the sesame seeds.
3 comments:
I like the fat asparagus better, too. That lunch rocked.
That Lillian is so cute! I wish I had a pan like yours. Mine gets all yucky if I make that sort of thing.
You could make it on a tin-foil-lined cookie sheet, and transfer it to a cute pan when it's done.
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