Roasted Spring Asparagus


  • 1 lb thin asparagus spears
  • 1 T extra virgin olive oil
  • ½ t salt
  • ¼ to 1 t freshly ground pepper (to taste)
  • 2 t truffle oil (optional)

Clean and trim the asparagus (Peel the ends if spears are thick.). Drizzle a roasting pan with the olive oil and lay asparagus evenly in pan. Turn to coat. Season asparagus with freshly ground salt and pepper. Roast at 425F for approximately 20 minutes, or until the stalks are tender, yet cris...

View full recipe at Relish


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