Asparagus

[negolien]

Hey All,

Gonna do the Asparagus again as I really enjoyed the stalks I tasted. Could someone help me with the time at 250? Bout half an hour?

 

[6GRILLZNTN]

I would just start testing around that time, and keep going until it's the way you like it.

 

[Steve H]

^^^ What 5GRILLZNTN said.^^^
You going to season them first?

 

[buzzy]

Family favorite. Just skip the pine nuts.

Roasted Asparagus and Tomatoes

This roasted asparagus with tomatoes gets topped with crunchy pine nuts and bright lemon, garlic and Parmesan sauce.

www.tasteofhome.com

 

[negolien]

^^^ What 5GRILLZNTN said.^^^
You going to season them first?

Yeah EVOO, SPOG and Parmesan.. Thanks for the posts friends :<)

 

[Steve H]

Yeah EVOO, SPOG and Parmesan.. Thanks for the posts friends :<)

Same here except I use smoked salt.

 

[forktender]

Family favorite. Just skip the pine nuts.

Roasted Asparagus and Tomatoes

This roasted asparagus with tomatoes gets topped with crunchy pine nuts and bright lemon, garlic and Parmesan sauce.

www.tasteofhome.com

I love them and make like this, I blanch them then shock them in ice water with a lemon squeezed in it to stop the cooking and the lemon for taste and it keeps them from oxidizing/ turning dark green. This way they still are nice and crisp are they come out of the broiler. I love when the pignoli/ pine nuts get toasted...then I finish them off with the best balsamic or a balsamic reduction and olive oil you can find , fresh cracked black pepper and shaved Asiago or Pecorino Romano cheese and some shaved raw red onion. I blanch them so the stay nice and crisp, nothing worse than mushy asparagus or any vegetable really.