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Friday, April 2, 2010

Roasted Asparagus with Garlic Sauce

             After a thorough washing, pat the spears dry with paper towels to get off any excess moisture.

Spread the spears evenly on a baking sheet. For easy clean up, you can cover the sheet with a layer of tin foil before baking.
Drizzle 2 tablespoons of olive oil over the asparagus. Top with a few turns of freshly cracked pepper, and one half teaspoon of coarse salt.

 Bake in a 425-degree preheated oven for about 10 minutes.
After 10 minutes in the oven, check the asparagus to see if it’s done. Look for slightly browned and caramelized stems, and a fresh bright-green color. Don’t overcook the spears, or they will become an unattractive, dull shade of pea-green.

While the asparagus are roasting, take a moment to make this simple and delicious dipping sauce. Just two ingredients are needed to make this sauce - garlic and mayonnaise.
                                           Start by peeling and grating one small clove of garlic.

 Then add the garlic to 1/3 cup of your favorite mayonnaise.
Stir until well blended and transfer asparagus to a decorative serving dish.

 Top with  mayonaise garlic spread and  garnish with a  lemon slice.


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