They’re toasty, nutty and a little crazy. Sometimes, I’ve eaten half a pound, standing at the stove, leaning over the pan, trying not to let the juice run down my chin. This is a recipe for Keith’s Asparagus.
Preparation Time: 5 minutes
Cooking Time: 15-18 minutes
1 pound of asparagus, rinsed, dried and trimmed
1 teaspoon extra-virgin olive oil
Kosher salt to taste
Pinch each: of thyme, oregano, basil, and black pepper
Toss the asparagus in a 13 x 9 inch baking dish or shallow 3 quart casserole with the olive oil, kosher salt, thyme, oregano, basil, and black pepper. Arrange asparagus in a single layer in the dish. Bake at 350 degrees uncovered 12 to 13 minutes for thin asparagus or 15 to 18 minutes for thick asparagus or until crisp-tender. Garnish with tomato, if desired.
When adding the herbs, crush them between your fingers to increase their flavor. Sprinkle with sesame seeds or a tablespoon of finely ground Reggiano Parmigiano for extra crunch and a touch of saltiness, respectively. Oh so good.
Fat Calories: 13.30 g
Total Fat: 1.50 g
Sat. Fat: 0.20 g
Cholesterol: 0.00 mg
Total Carbohydrate: 5.00 g
Fiber: 1.40 g
Sugars: 1.80 g
Protein: 2.90 g