Saturday, March 28, 2009

Roasted Asparagus with Onion

Chop two sweet onions and spread on baking sheet. Drizzle with olive oil. Add some garlic and sprinkle with Kosher salt.

Roast in oven 20 minutes.

I was baking chicken at the time so the temp was lower than I would normally favor for roasted veggies. 400 or 425 works best.

After the onions have softened a bit (turn over with fork), add fresh asparagus (woody ends snapped off). Drizzle (or spritz) with olive oil, sprinkle salt and fresh Rosemary. Bake for another 10 minutes. When asparagus is done to desired softness (I like mine crisp), take out and garnish with fresh Parmesan cheese.

I love roasted onions so I took the opportunity to cook them along with the asparagus. You’ll have to experiment with the baking time. I was working on pulling everything together for dinner and didn’t time the veggies very precisely. Okay, I barely timed them at all so I am not responsible for your under or over cooked veggies.

Roast at your own risk.

Visit the Recipe Index (linked in side bar) for more yummy eats. This recipe was shared on SHS by Kathy of Ducakbush Blog and has become a favorite.

{I'm making it a lot right now as I'm not sure I'll be able to easily get asparagus in Japan. Still posting favorites to Choosing Joy in the hopes of leaving cookbooks behind.}

Choosing Joy!
©2009 D.R.G.


Renee said...

Asparagus in Japan:

Cynthia said...

Sounds yummy

Kim said...

Oh, you can get it...and chew it like diamonds. On the economy (did I say that right), I pay a dollar for 4-5 very slim stalks. Yummy, but, not a daily luxury!

DeEtta @ Courageous Joy said...

LOL Kim - this is just what I suspected. I was thinking, "wow, I don't want to pay THAT for asparagus," and then I remembered those $100 melons in Japan and bought a melon AND the asparagus! ::snort::