Ingredients Jump to Instructions ↓

  1. 2 bunches of asparagus , preferably thick and trimmed, peeled if needed

  2. 2 T dry white wine or dry vermouth

  3. Salt and Pepper to taste

  4. 3 T EVOO

  5. Juice of 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Position rack in upper ⅓ of over and preheat it to 450°F.

  2. In large shallow baking plan, toss asparagus with all the ingredients (except lemon juice) until coated. Roast for about 10 minutes.

  3. Remove from oven and squeeze juice over asparagus.

  4. Option 2. Cook asparagus as above, but shave 1 to 2 oz of a hard cheese over it.

  5. Option 3. Cook asparagus as above, adding orange zest. When removed from oven, take a supremed orange, horizontally sliced and lay slices over the cooked asparagus.

  6. Option 4: Cook Asparagus as above, but omit lemon juice. Toss the hot asparagus with 2 T of Pesto.


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