So with all of the high calorie, artery-clogging sides that seem to come along with the holidays, I thought I'd give you at least one that you can feel okay about eating.
My husband isn't a huge fan of asparagus, but I love it. Not the canned kind, though. That's just nasty.
I made this side, however, one night, and he actually ate it without complaining. The first side is by Ina Garten (her show puts me to sleep, and she's kind of an ingredient snob, but her food looks pretty amazing). The second is by the lovable Emeril Lagasse. His is a little more amped up, which is good if you really like rich food. I prefer the basic, only because everything else on the table tends to be really heavy. It's a nice break from all of the richness.
Both recipes yield about 8-10 servings.
Roasted Asparagus
Ingredients
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Garlic-Roasted Asparagus
Ingredients
- 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
- Salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced garlic
- 2 teaspoons fresh lemon juice
- 1/4 cup pine nuts
- 3 hard-boiled eggs, sliced
- 1/4 pound prosciutto, thinly sliced
Directions
Preheat the oven to 350 degrees F.
Place asparagus in a baking dish and season with salt and pepper.
Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.
(Photos courtesy of Food Network)
Place asparagus in a baking dish and season with salt and pepper.
Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.
(Photos courtesy of Food Network)
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