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Old 11-27-2013, 12:46 PM   #1
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Help...Looking for Roasted Asparagus Recipe

This morning as I was reading new posts I came across a thread about veggie side dishes for Thanksgiving which included a number of delicious sounding recipes, among which was one for Roasted Asparagus. It sounded really good and I thought to myself I'd like to try that someday. Now my husband has just, out of the blue, surprised me by coming home with a lovely bunch of asparagus so I came back looking for the recipe and cannot find it. I don't remember in which thread I read it. It was a thread with a lot of yummy sounding recipes a number of which were for a sort of cornbread made with whole kernel corn as well as cornmeal. If anyone could possibly direct me to the correct thread (or give me their own recipe) I'd very grateful. I love roasted veggies and the idea of roasting asparagus with garlic and olive oil sounds so wonderful to me.
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Old 11-29-2013, 03:44 PM   #2
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roasted asparagus involves nothing more than lightly coating the spears with olive oil, pinch salt & either garlic powder or crushed cloves of garlic. If spears are thick, peel bottom 1/3 first.
Bake in single layer @ 375 for about 20-30 mins til slightly browned. Rotate after half the time.
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Old 12-02-2013, 09:44 AM   #3
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Oh, arly, thanks so much for the info. I've roasted other veggies at higher temps but the asparagus seem so delicate and tender that I was afraid to use the higher setting. I only found your reply today so we ended up steaming the asparagus but I'm going to try roasting the next bunch for sure.
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Old 12-03-2013, 06:49 PM   #4
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Mine are not roasted but taste roasted and are perfect for hot summer days as the oven is not used.

You need spears at least 1/2 inch in diameter. Break off the tough ends. In a skillet, melt 1 Tbsp unsalted butter and 1 Tbsp. olive oil together over medium high heat. Add the asparagus spears with half the ends facing one direction and the other half facing the other direction.

Cover with a tight lid, reduce to medium heat and set the timer for five minutes. About halfway through, shake the skillet a bit Remove the lid and pan fry until all moisture is gone and spears become light brown which will be about 5 minutes.

The water in the butter steams the asparagus for the first five minutes before the lid is lifted.
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Old 12-04-2013, 10:11 AM   #5
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Your quick pan roasted asparagus sounds very good. I agree that the spears need to be thicker. Especially for oven roasting.
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Old 12-04-2013, 10:23 AM   #6
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Oh, I too think the pan roasting sounds like a delicious treatment. Will try that as well and keep in mind what you both have said about the thicker stalks. The ones we had on Thanksgiving were very thin so perhaps steaming worked out best for that particular bunch. Thanks so much for sharing your expertise.
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