There were so many of her recipes that I wanted to try, but as I needed to cook and post tonight I decided to try her Roasted Asparagus with Lemon and Garlic since I knew that I had asparagus in the crisper. Funny thing: we love asparagus, but I have never roasted it. We've steamed them. We've blanched them. And we've grilled them. But we've never put them in the oven. How strange is that? Tonight we remedied that oversight and will be roasting them again in the future. So easy and so delicious, Amy!
When I have more time, I am going to make her Italian cream cake. Che squisito!
1 lb asparagus
freshly ground sea salt
freshly ground rainbow pepper
truffle salt (I swapped this for the garlic powder that Amy used)
juice from one lemon.
Preheat the oven to 450 degrees. Trim off the end of each asparagus stem and discard. Place the asparagus in a baking dish. Drizzle with olive oil and sprinkle with the sea salt, pepper, and lemon juice. Toss well to coat. Bake for 15 to 20 minutes until tender. Serve hot, sprinkled with some truffle salt.