We could all use a little more green in our lives, right? But eating a salad can sometimes be a bit boring. Something I can never get tired of though–roasted vegetables. It’s amazing what a little heat and seasoning can do to ordinary veggies to make them spectacular.
Asparagus is one of my favorite vegetable side dishes. It’s the perfect accompaniment to a heavy meat dish, to complete a weeknight meal, or even to be the star of the dish. Try it topped with a poached egg and hollandaise for a healthier take on traditional eggs benedict. Yum! This recipe for Herb Roasted Asparagus is so easy and comes together in no time at all. Plus, asparagus just seems so elegant and impressive–no one needs to know how easy it was to make!
- Asparagus, 1-2 bunches
- Herbs de Provence (can find in Trader Joe’s for a great deal)
- Salt and pepper
- Olive oil
- Preheat an oven to 425 degrees
- On a sheet pan, place a piece of parchment paper — while not necessary to cook, parchment paper prevents sticking and also makes for easy cleanup
- Cut or break off ends of asparagus spears — if using your hands, the fibrous ends will break off naturally. You won’t want to eat these since they’re very woody and tough, but they’re excellent for soups
- Toss the asparagus with enough olive oil to coat, a big pinch of salt, pepper and herbs de Provence — Remember to season aggressively!
- Using a microplane or part of a box grater, add the zest of 1 lemon to the asparagus
- Squeeze the juice from half of that lemon onto the asparagus as well
- Roast the asparagus in the oven for 15-20 minutes until they’re tender and slightly crisp
- Garnish with some fresh chopped parsley, and a squeeze of lemon