Friday, April 16, 2010

Roasted asparagus, with a twist

Roasted or grilled asparagus is one of our favorite standbys in the spring. In fact, we're buying multiple bunches at once when we can find a good deal because the kids just love it.

Tonight I tried a twist on my husband's standard recipe of lemon juice, olive oil and salt and pepper.

Instead, inspired by a cooking magazine from a friend, I mixed 2 T. olive oil, 2 T. orange juice, and 1 tsp. thyme as a marinade. I poured that on the asparagus, and roasted at 350 until al dente.

It was gone in record time!

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