Recipe for Roasted Asparagus with Garlic

A recipe for roasted asparagus with garlic is the perfect blending of two flavors. It seems that asparagus and garlic are a match made in heaven. Roasting asparagus and garlic brings out the complex flavors of both, giving it a nice caramelized flavor that is a perfect counterpoint for pork chops, standing rib roast or roast chicken.

Asparagus is in season year-round, depending on where it is grown in the world. To make the most of your asparagus recipe, you will want to find the freshest asparagus available. Frozen asparagus can be watery when roasted. To get the freshest and most flavorful asparagus available, choose spears that have:

• A vivid green color
• A firm texture
• Moist bottoms
• Tightly closed tips
• Straight stalks
• Round (not flat) stalks
• Tips with a slight purple tint to them

If you can, select individual spears with similar stalk size so that cooking time is similar for all spears.

To store the asparagus until you are ready to make your recipe for roasted asparagus with garlic, wrap the butts of the spears in a damp paper towel. Place the spears in a sealed plastic bag and refrigerate them.

Because asparagus contains sugars that begin to turn to starch as soon as the spears are harvested and you want the caramelization that comes from the sugars in the asparagus, it is best to prepare your recipe for roasted asparagus with garlic as soon as possible.

Before making a recipe for roasted asparagus with garlic, wash the spears thoroughly and snap off the fibrous butts. This is easy to accomplish by lightly bending the spear and letting the asparagus snap at its natural breaking point

• 2 pounds of fresh asparagus, prepared as outlined in the section above
• 3 tablespoons of extra-virgin olive oil
• 3 cloves of minced garlic
• Salt and freshly cracked black pepper to taste
• 2 teaspoons of fresh lemon juice

1. Preheat the oven to 425 degrees.
2. Place the asparagus in a single layer in the bottom of a large glass baking dish.
3. Toss the asparagus with the olive oil and the garlic.
4. Season the asparagus with salt and pepper.
5. Roast the asparagus until tender and lightly browned, about 15 to 20 minutes, stirring once or twice.
6. Remove the asparagus from the oven and toss with the lemon juice. You may serve warm or chilled.

1. If you want tender crisp asparagus, roast just until the asparagus changes from a medium green to dark green.
2. If you like a mushier texture, roast until light browning appears. This will give you a more caramelized flavor.
3. To coat the asparagus with the oil, you may pour the mixed oil and garlic in the bottom of the pan, add the asparagus and, using your hands, roll the asparagus around in the oil until each spear is coated.
4. Keep a close eye on the asparagus to make sure you don’t overcook it. Overcooked asparagus is stringy and tough.

.

• Easiest Finger Appetizers
• Ideas for Dinner Tonight
• Ideas for Finger Buffets

• French Toast Recipe 1
• French Toast Recipe 2
• French Toast Recipe 3
• Basic Pancakes Recipe
• Pancakes Recipe

• Standing Rib Roast
• Category:Vegetable Recipes
• Category:Asparagus Recipes
• %22asparagus In Ambush%22 Recipe
• Main Page