Now, I LOVE roasted asparagus…it is such a great side dish, snack, and so usable as leftovers—toss it in a salad, reheat it and eat away, chop it up and mix it up with pasta…whatever your heart and imagination come up with.
I make a very similar variation to my husband Franklin’s recipe.
I follow all of the steps that you see attached to these two images WITHOUT adding the truffle oil. AND I let it bake till more blackened…that takes closer to twenty minutes. Another alternative is to stick it in the broiler for about ten minutes instead of baking at all.
Tip: It’s really all about what it looks like, so check on it every five minutes if ten minutes has gone by and it still isn’t as black as you would like.
I LOVE these variations of the recipe because it is almost impossible to mess up asparagus. You can take the liberty to make your own version and I’m sure it would be absolutely delicious.
These asparagus recipes are also great because they are quick, easy, and ALWAYS please!
THE Grocery List:
- Asparagus (depends on how many people you would like to serve. Use your judgment)
- Kosher Sea Salt
- Ground Pepper
- Extra Virgin Olive Oil
- White Truffle Oil