Sunday, February 17, 2013

Roasted Asparagus {with Shallots, Tarragon, and Lemon}

This is my "go to" recipe for asparagus.  The flavors are simply wonderful together.  Even my husband who "has to be in the mood" to eat asparagus really likes it this way.  I think I got the recipe idea years ago from watching a Rachel Ray show on Food Network.  I love roasting veggies, so I knew this would be good.  And it is.  Very good.  It is a great side dish to have.  It goes well with so many entrees.  The possibilities alone are endless with chicken and rice.  And did I mention it is simple to prepare?  Here's how to make it...

Gather your ingredients...

After you have prepped the asparagus (wash, then trim off the "woody" end where it "snaps" off at the bottom), place in a good roasting pan along with all the other ingredients except the lemon juice.

Toss everything together well, then spread them out in a nice even layer...

Roast them for 10-14 minutes at 415 degrees... (Oven temp and times may vary!)

Squeeze some fresh lemon juice over the top, then serve, making sure you get all the yummy pieces of shallot out of the pan...

The night I made these I served it with some rice and this yummy chicken recipe.  

Roasted Asparagus with Shallots, Tarragon, and Lemon

1 Bunch of Fresh Asparagus, washed, and trimmed of the "woody" end
2 Shallots, minced
1 Tbs. Fresh Tarragon, minced (dried can be substituted in a pinch, but fresh recommended!)
1 to 2 Tbs. Olive Oil
Salt and Pepper, seasoned to taste
Juice of 1/2  Lemon

Once your asparagus is washed and trimmed, place in a large, good roasting pan.  Toss in the shallots and tarragon.  Drizzle the olive oil over the asparagus, then season well with several good shakes of salt and some freshly ground pepper. (Seasoning is key!  You don't want to over or under do it...)  Roast in the oven at 415 degree for about 10-14 minutes.  Times and oven temps may vary.  Just keep an eye on it.  You want to have some good caramelization going on, but not too over done.  Once they come out of the oven, squeeze the juice of  1/2 a lemon all over the top, give it a quick toss again, and serve on a platter with all the yummy bits of shallots scooped out on top.


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