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New Issue: Grow Magazine

Roasted Asparagus

comments (0) January 28th, 2009     
KitchenGardenerMag KitchenGardener Magazine, archive
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Photo by Allerina & Glen MacLarty under a Creative Commons License.  

Photo by Allerina & Glen MacLarty under a Creative Commons License.

 
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Ingredients:
1 lb. thin to medium asparagus
1 garlic clove, finely chopped
1/4 cup vegetable or olive oil
1 tsp. coarse salt

6 servings

Preheat the oven to 450°F. Wash the asparagus and remove the lower inch of stem if it’s woody. In a medium bowl, mix the garlic, oil, and salt. Add the asparagus and toss until coated. Arrange the asparagus evenly on a baking sheet and roast for 8 to 10 minutes, or until ten­der. Serve warm or at room temperature.

Recipe by Carole Peck
April 1999
from issue #20

posted in: asparagus, side dish, roasted vegetable
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