Jun 18 2008
Roasted Asparagus with Thyme
This is one of my very favorite vegetables to prepare. First, I got my kids hooked on canned Asparagus, which while probably not providing the proper amount of nutrients that it could have been providing, worked to let them enjoy the taste. Then we tried this recipe. And oh yum. Yum, yum, yum. This makes a LOT but is easily reheated and while isn’t as fresh, is still better than canned asparagus. All but one picky eater enjoy it (she doesn’t enjoy anything!)
Roasted Asparagus with Thyme
3 lbs. fresh asparagus, trimmed (we leave it long!)
3 Tbs. olive oil
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper (we ALWAYS use more)
Preheat oven to 425 degrees. Put asparagus in a 9×13 baking dish lined with heavy duty foil. Drizzle olive oil across asparagus and toss it to coat thoroughly. Sprinkle the thyme, salt and pepper on top. Bake the dish at 425 degress for 10-15 minutes or until crisp-tender. I almost always double the pepper amount, it gives it a great flavor with the roasted flavor. Yum!
