Garlic Roasted Asparagus

Now, I don't say this lightly because it's an idea I am still trying to fully convince myself to believe, but, sides are the showcase of any meal. I mean, they should not be hiding in the shadow of a main course, they each need their own distinct voice, while still becoming part of a fuller complex melody... Too much of a choir reference? Not sorry! Obviously this concept is becoming truer as we convert into the new and vastly improved notion that our protein should make up only 25% of our plates at any given meal. I know I can't be the only one who grew up in a house where the chicken got 50% and the mashed potatoes got the other half! Talk about a hard habit to break. A delicious, buttery, habit...



I digress. Sides! Side dishes were, until now, the unsung heroes of meal time. This side in particular has the rare defining characteristics of being altogether easy, delicious, and healthy! A trifecta so perfect that it could probably share the stage with another famous trio: the mirepoix. Clearly, this simple oven roasted asparagus will NEVER EVER replace carrots, onions, and celery as the root of all things savory, but hey, we can dream.

Firstly, the ingredients. I find the fewer, the better when it comes to sides.

Yeah, I guess that's it. A few or four large fresh garlic cloves, 2 tablespoons of olive oil, a little seasoning salt, and a big ol' bunch of gorgeous asparagus!

There are only 2 or 3 steps to prep this baby, depending on how you feel about chopping 2 different things. As Ina Garten would say "How easy is that?!"

Step One: Choppin'!

A couple inches off of the ends will do.

I like big and chunky when it comes to roasted garlic. It gets all buttery and sweet and mild and I've found that I don't mind if I bite into a bigger piece but if you want to mince then by all means, mince!

Step Two: mix 'em up!

Toss the asparagus all up in that olive oil, salt, and garlic!

Evenly spread and let the roasting commence:

Here they are in all of there roasted glory! I don't use the word "food porn" very often but these close ups are about as real as it gets...

They key, I think, when roasting veggies (with the exception of potatoes and the like) is finding that perfect balance between cooked and crisp. I love having a little snap left in my asparagus which is why I usually take them out 2-5 minutes before I think their totally where I want them. They'll continue cooking for a little while after coming out of the oven and settle right into place. Here are some more close ups.

I love how much greener they get after begin cooked. And that garlic! Soft and mild just how it should be. All is right in the kitchen!

Right after they are out of the oven would be a perfect time to drizzle a little more olive oil or salt on them if you think they need it... But they probably won't!

Here are the instructions:

Garlic Roasted Asparagus 

Serves: 3-5 people       Prep Time: 5 min.       Cook Time: 11-15 min.       Total Time: 16-20 min

Ingredients:

• 1 Bunch of asparagus (about a pound)
• 2 Tablespoons Olive Oil
• 2 teaspoons Seasoning Salt (I used Johnny's)
• 2-4 Large Garlic Cloves

Instructions:

1. Preheat oven to 400 degrees F
2. Thoroughly rinse asparagus and cut or break off dried ends
3. Roughly chop the garlic
4. Toss all ingredients together in a medium bowl
5. Spread evenly on baking tray
6. Roast for 11-15 minutes or until tender but still slightly crisp, toss once during cooking