Need quickie vegetable for Thanksgiving?
Try roasted asparagus. It’s among the easiest of side dishes you can make. It looks good. Tastes good. You can make it in advance. Serve at room temperature.
This is one of my go-to fall back dishes whenever I am stuck for an easy, veggie side dish, no matter what the occasion.
Roasted Asparagus
1 pound asparagus
1/2 tablespoon olive oil
salt and freshly ground black pepper to taste
Balsamic vinegar
Preheat the oven to 450 degrees. Wash the asparagus and remove the woody portions at the bottom. Peel if very thick. Coat the asparagus with the olive oil. Place the asparagus on a cookie sheet. Sprinkle with salt and pepper. Roast for 6-10 minutes, depending on thickness, or until barely tender. Let cool to room temperature. Sprinkle with Balsamic vinegar. Let rest for 15 minutes before serving. Makes 6 servings
You can serve this hot too: sprinkle the just-roasted asparagus with a squirt or two of lemon juice.
You can serve this topped with thin shavings of Parmesan cheese.