Originally Posted by Kylie1969
We had some bacon and eggs the other day
I have never tried roasted asparagus though
I have been trying to work more vegetables into the morning meal.
I really enjoy asparagus and the local growing season is short.
I just preheat the oven to 425 degrees. Lay the trimmed asparagus on a baking sheet, drizzle with olive oil, salt and pepper. Pop it into the oven for 8 to 15 minutes and it is ready. I use the fat old fashioned type of asparagus so it takes the full fifteen minutes. The pencil thin stalks only take about 8 minutes.
It is a nice change from the traditional mushroom cap or tomato.