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Off the Shelf: Garlic Roast Asparagus

From Off the Shelf comes a tasty recipe for asparagus. This roasting method would work particularly well with asparagus that's a bit past its prime. Slow roasting brings out the flavors and mellows the garlic, especially if you use elephant garlic.

This recipe can be served warm, at room temperature, or chilled. Donna Hay suggests adding a squeeze of lemon juice and a few shavings of Parmesan, which would be fantastic additions.

Prep Time: 5 minutes
Cook Time: 25 to 35 minutes
Yield: 2 to 4 servings

2 or 3 bunches of asparagus (about 1 1/2 to 2 pounds), tough ends snapped off
2 Tbsp olive oil
4 cloves garlic, OR 1 clove elephant garlic, sliced very thin
Zest of 1 lemon, shredded
Pinch salt
Freshly ground black pepper

Preheat the oven to 350 degrees. Place the asparagus in a baking dish. Drizzle with the olive oil, add the garlic slices and lemon zest, and toss it all together with your hands. Cover the baking dish and bake until the asparagus is soft, about 25 to 35 minutes depending on the thickness. Serve with a squeeze of lemon juice and/or shaved Parmesan cheese, if desired.

 

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©2005 Colleen Flippo. All rights reserved. Contact the author.