We can't get enough of asparagus this time of year. Did you know that asparagus grows 6 to 10 inches a day during peak growing season? We've been eating asparagus every which way — sautéed, blanched, even raw. But one of our favorite easy ways to prepare asparagus is to roast it in the oven. This is so easy; here's how to do it.
Bacon wrapped asparagus. Preheat oven to 400 Divide asparagus into bundes of 3-4 spears Wrap each in a slice of bacon In a saucepan, melt a stick of butter, 1/2 c. brown sugar, 1Tbspn soy sauce, 1/2tsp garlic salt, and 1/4 tsp black peppe and bring to a boil. Pour mix over bundles and bake until bacon looks done
Cut wooden ends off asparagus and place in a baking dish to create one layer. Pour on olive oil, and lemon juice. Toss to coat and rearrange into one even layer. Sprinkle on garlic. Dust with Romano, parsley, black pepper and salt. Roast in oven at 400 degrees until done, about 15 minutes
Bacon Wrapped Asparagus: Preheat oven to 400. Divide asparagus into bundes of 3-4 spears. Wrap each in a slice of bacon. In a saucepan, melt a stick of butter, 1/2 c. brown sugar, 1Tbspn soy sauce, 1/2tsp garlic salt, and 1/4 tsp black peppe and bring to a boil. Pour mix over bundles and bake until bacon looks done.
Preheat your oven to 425 degrees Place the stalks in a bowl and coat with 1 T of olive oil. Place the asparagus on a baking sheet lined with aluminum foil, sprayed with oil. Season with salt and pepper, you can even add garlic, red peppers or grated parmesan cheese Bake until tender-slim stalks 5-6 minutes; thicker stalks about 15 minutes Pierce with a fork to check if they are complete. Drizzle with lemon or lime juice, or balsamic vinegar