Mmmm Thanksgiving, this holiday should be renamed “Carb Fest.” I love Thanksgiving, and especially love the sides like stuffing and cranberry sauce (canned of course!). Aside from the stuffing, mashed potatoes and rolls you need some good veggies to even things out. I was so honored this year when my mom asked me to make a side dish for the big meal. Like I mentioned in my previous posts, I am not the most inventive cook, but do have some good dishes down pat.

One of my specialties is my “Roasted Asparagus,” and that’s what I am bringing to dinner on Thursday night. It’s so easy you will make it and be like, wow how is there this much flavor in such a short period of time!

ROASTED ASPARAGUS

2 bunches of fresh asparagus
½ Shallot
1 clove Garlic
Juice of 1 Lemon
1-2 tablespoons of good olive oil (less if you don’t like it too oily)
Onion powder
Sea Salt
Fresh Ground Pepper
1 sheet pan

 

1.) Preheat oven to 400 degrees
2.) Remove woodsy stems of asparagus
3.) Place on your sheet pan
4.) Chop shallot, garlic and sprinkle evenly over asparagus
5.) Coat oil over asparagus
6.) Juice your lemon, make sure it’s a good juicy one
7.) Sprinkle onion powder over asparagus, use as little or as much as you think necessary
8.) Sprinkle 1 teaspoon Salt over asparagus
9.) Crack fresh ground pepper- use your judgment, enough to coat evenly also
10.) Roll all ingredients around to make sure that everything is coated evenly
11.) Place in oven for 30 minutes, check after 20 to make sure they aren’t burnt as every oven is different

*Tip- the tips of the asparagus taste really good when slightly overdone, they get crunchy!

-Jessica Brown