This is a recipe by American cook, Ina Garten. It is so unbelievably easy a child could do it. Eat it hot as a side, or cold as a tapas. It’s also great as part of a buffet supper.
2 lb asparagus
Extra virgin olive oil
Freshly ground black pepper
Preheat the oven to 400°F/200°C.
Break off the tough ends of the asparagus. If the stalks are thick, peel them. Place the asparagus on a baking sheet and drizzle with olive oil. Using your fingers, toss the asparagus so each piece is evenly coated with oil.
Spread the asparagus in a single layer on the baking sheet and sprinkle with salt and pepper.
Roast for 25 minutes, until tender but crisp.
That’s it. Couldn’t be easier.
5 to remember
increíblemente – unbelievably
un niño – a child
parte de – part of
duro/a – tough
eso es – that’s it
Try these other recipes in ‘Barefoot Contessa: Back to Basics’ by Ina Garten [UK: Bantam]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Roasted asparagus, the easy way #food #Spain via @Spanish_Valley http://wp.me/p3dYp6-1UC