Roasted Asparagus

Wishing  you all a Happy New Year! May your 2012 be filled with blessings and joy.

After weeks of posting sweet treats, I thought I’d share something simple yet savory: Roasted Asparagus. I’ve made this with both the thin stalks and the thick ones; the big fat guys work out better, in my opinion–juicier and meatier.

I like to purposely make a lot so I end up with leftovers, then I slice those up and use them to mix with eggs for breakfast. I’ll share a frittata recipe soon and show you how I use the leftovers.

Anyhow, this makes a savory side dish with little effort yet big payoff.

Roasted Asparagus

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  • 1 1/2 lbs. asparagus
  • 2 tbsp. olive oil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • optional: 1/4 cup sliced almonds


  1. Preheat oven to 425 degrees F.
  2. Trim ends off asparagus. Spread stalks on a jellyroll pan in an even layer.
  3. Pour olive oil over asparagus, then sprinkle with salt and pepper and oregano. Toss to coat.
  4. Roast 10 minutes. If using almonds, add them during last 5 minutes.

SOURCE: adapted from

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