The festive table is almost complete without asparagus, and for Easter too it will be appropriate to prepare a side dish for the main meat dish. Roasted asparagus becomes more appetizing than steamed and less harmful than fried in a pan. Stalks are mixed with olive oil, salted and sent in the oven for a few minutes, after which the asparagus is covered with light golden crust, while retaining all its benefits and вкус. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 bunches of medium asparagus
- 2 tbsp. l olive oil
- 0.5 tsp salt
- Grated or sliced parmesan, optional
Recipes with Related Ingredients: Asparagus
Recipe preparation:
- Preheat the oven to 230 ° C.
- Trim the stiff ends of the asparagus, approximately 4 cm. Lightly peel the remaining stems (you don’t need to peel depending on your preferences). Put the stalks in one layer on a baking sheet, sprinkle olive oil, salt, pepper and mix to cover the asparagus completely.
- Fry the asparagus in the oven until it is softer and lightly browned, about 8-10 minutes, shaking well baking tray in the middle of baking to turn over the stems. Lay out fried asparagus on a dish and sprinkle with parmesan top. Serve the dish is warm or at room temperature.
