I don’t feel like it violates copyright to offer you this asparagus recipe because it’s quite simple.
Roasted Asparagus with Olive Oil and Salt
1 1/2 lb asparagus tough ends snapped off
2 tablespoons extra-virgin olive oil
- Preheat oven to 450 degrees.
- Place asparagus in large baking sheet. Drizzle olive oil over the spears and toss gently to coat from end to end. Place the spears in a single layer.
- Roast in the oven until the asparagus are lightly browned, 12 to 15 minutes. Shake the pan once or twice within that time to turn the spears.
- Transfer asparagus to a serving platter and sprinkle with salt.
This meal can be served hot, warm or at room temperature.
I used only 1 lb asparagus so reduced the amount of olive oil I used.
I heated the asparagus in a glass baking dish. You can get a glass baking dish on the cheap in a dollar store. They can be bought at a dollar store in various sizes.
Again: the scallops take only at most 10 minutes to saute in a pan and are a good source of Omega-3 fatty acid.
Total time for this late spring healthful dinner: 15 minutes to cook.