ROASTED-GARLIC
ASPARAGUS
SUSIE FISHBEIN MARCH 2011 epicurious.com
YIELD: Makes 6 servings
INGREDIENTS:
• 1/2 cup extra-virgin olive oil
• 8 cloves fresh garlic, minced
• 1 teaspoon onion powder
• 2 tablespoons fresh finely chopped parsley
• 2 pounds thin asparagus, ends trimmed
• Fleur de sel or coarse sea salt
• Freshly ground black pepper
PREPARATION:
ASPARAGUSSUSIE FISHBEIN MARCH 2011 epicurious.com
YIELD: Makes 6 servings
INGREDIENTS:
• 1/2 cup extra-virgin olive oil
• 8 cloves fresh garlic, minced
• 1 teaspoon onion powder
• 2 tablespoons fresh finely chopped parsley
• 2 pounds thin asparagus, ends trimmed
• Fleur de sel or coarse sea salt
• Freshly ground black pepper
PREPARATION:
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture. • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
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