Side dishes that cook in only a few minutes are among my favorite–and asparagus is easy to finish off while you carve a chicken and mash the potatoes, for example. Just get everything ready, then slide the pan into the oven when you remove the main course.
ROASTED ASPARAGUS
Makes 4 servings
1 pound asparagus spears
3 TBL extra-virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder
Break off the bottoms of the asparagus spears, then rinse in cool water and pat dry or allow to dry in colander.
Line baking sheet with foil and place asparagus on baking sheet. Pour olive oil over top of asparagus, then roll asparagus on baking sheet until coated in oil. Spread into a single layer. Sprinkle seasonings over top of asparagus.
Bake at 425 for 5 to 10 minutes, depending on thickness of asparagus.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
Cook and Count 
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