…and when I say famous, I just mean one of my beat friends has taken in the recipe as a staple in her house, and other people love it.
I make this frequently, and it’s quite possibly the favorite veggie side in our household. I don’t measure anything when I cook (baking is a different story), so all measurements are approximate!
Prep Time 10
Cook Time 15
One larger bunch of asparagus
3 tbsp extra virgin olive oil
1.5 tbsp minced garlic
2 tsp lemon juice
1. Preheat oven to 400°.
2. Prepare a cookie sheet by lining with foil for easy clean-up.
3. Recommended: Instead of cutting a few inches off of the end of the asparagus, bend each individual piece. It will snap where the hard, stringy end piece actually begins. Toss the ends or freeze them for a soup, etc.
4. Place asparagus in a gallon zip-lock bag.
5. Pour olive oil, lemon juice, and garlic in bag.
6. Shake bag to coat asparagus.
7. Place asparagus on cookie sheet. Try to keep it to a single layer. Some overlap is okay.
8. Lightly sprinkle with sea salt and pepper to your liking.
9. Place in oven on center rack.
10. Cook for approximately 15 minutes, or 20-25 if you want it even softer. The tips will probably be slightly crunchy. They’re my favorite part!
11. Enjoy! Fun Fact: In many places, asparagus is considered a finger food. If you’ve tried eating it with a fork, you can understand why. Try eating it with your fingers!