Iolaus's Roasted Asparagus: Difference between revisions
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[[Image:Iolausaspara.png|right|thumb|300px|Iolaus might make this for you if you ask nicely, but please don't make him eat it!]] | [[Image:Iolausaspara.png|right|thumb|300px|Iolaus might make this for you if you ask nicely, but please don't make him eat it!]] | ||
* '''Appeared In:''' [[1.31 - Home for the Holidays]] | |||
== Recipe == | == Recipe == | ||
* '' | * This recipe was found by Bryn. | ||
* ''Yield:'' 6 servings. | |||
== Ingredients == | == Ingredients == | ||
Latest revision as of 01:14, 26 August 2013
- Appeared In: 1.31 - Home for the Holidays
Recipe
- This recipe was found by Bryn.
- Yield: 6 servings.
Ingredients
- 2 1/2 lbs. organic asparagus; trimmed and cut diagonally
- 1 teaspoon dried oregano or 1 Tablespoon fresh
- 2 Tablespoons organic extra-virgin olive oil
- 1/2 teaspoon Sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces (approx. 1 cup) imported Feta; crumbled
Preparation
- Preheat oven to 500°F. Put oven rack in lower third of oven.
- Toss asparagus with oil, oregano, salt, and pepper in a large shallow baking pan and arrange in 1 layer.
- Gently stirring and shaking pan halfway through cooking, roast asparagus until it is just tender when pierced with a fork; 8 to 14 minutes total.
- Serve asparagus onto plates and pass generous amounts of cheese and the pepper grinder.
Pictures
None yet!
