Wow. Life with two kids is quite a wild ride - so as you can imagine the EASY part if this recipe is music to my ears.
I tried this recipe for “Cast-Iron Roasted Asparagus” printed in a recent food section of the SF Chronicle, and loved it. Granted, we used some high quality asparagus from our CSA box – I was delighted with the ease of this recipe, which took only 12 minutes to prepare, and it was delicious in its simplicity – highlighting a healthy vegetable just coming into season.
So without saying more… because, lets face it… Little Lane is about to wake up and Jon is following Cole up the street – he walked out the front door (wearing only a T-shirt) on this hot evening, pushing his baby doll in the stroller, saying “Bye Daddy, I am going to the store. To get milk”. Independent little guy.
We devoured this asparagus before I could get a picture of the finished product.
Easy Oven Asparagus
(as printed in the Wed April 2, 2008 SF Chronicle)
Servings: 4 as a small side dish, 2 with leftovers
Cost: Varies, but cheaper and cheaper as they come into season
Time: 12 mins, 2 mins active
1 bunch asparagus, ends trimmed
Extra-virgin olive oil
Preheat oven to 500 degrees. In a large mixing bowl, drizzle asparagus generously with olive oil and season with salt. Toss to coat evenly. Lay asparagus flat in a large cast-iron skillet (a sheet pan will also work), and cook in oven until tender and slightly and crackly, about 8 minutes. (E: Could be up to 10 mins) Serve immediately alongside grilled meat or roasted fish, or chop roughly and add to salad of spring greens with hard-boiled egg and balsamic vinaigrette.