Recipe by hepcat1
A very pretty way to serve asparagus! NOTE: The directions state that you should roast for 25-30 minutes, although I have found that it takes much less time at that temperature, especially since we prefer our asparagus crisp-tender. I strongly suggest you begin checking your asparagus after only 10 minutes, especially if your spears aren't very thick.
- 1 lb fresh asparagus spear, tough ends trimmed and discarded
- 4 scallions, root end trimmed
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper