I believe asparagus taste best when roasted in the oven…today’s recipe roasts them in a cast iron skillet along with thin slices of shallots … a timeless recipe – perfect not only for weeknights but for special occasions as well. The thicker asparagus roast better than the skinny ones – keep that in mind when you’re at the market. Just a drizzle of extra virgin olive oil and a dash of salt and fresh ground pepper bring out all the flavor of Springtime Asparagus…
Roasted Asparagus & Shallots
one bunch asparagus
1-2 shallots, sliced thin
drizzle extra virgin olive oil
salt & fresh ground pepper
Heat oven to 450°F. Chop the woody part off of the end of the asparagus. Place in a bowl and toss with a drizzle of extra virgin olive oil. Place into a cast iron skillet. Toss the shallots in a little more extra virgin olive oil and place into skillet along with asparagus. Season with salt & fresh ground pepper to taste. Roast in heated oven 10-15 minutes until asparagus is tender-crisp and shallots are browned. If desired, sprinkle with a bit of shaved Parmesan cheese (optional).
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