One bunch of asparagus
1/4 – 1/2 medium red onion, sliced
1-3 cloves garlic, minced or finely chopped
Salt & Pepper
Preheat oven to 350 degrees. Cut the bottom 1-2 inches off of each asparagus stem. This part tends to be tough and impossible to chew. Lay the asparagus stems in a roasting or baking pan. Spread onions and garlic on top of the asparagus. Drizzle with olive oil and season with salt & pepper. Roast between 7-10 minutes or until asparagus reaches the desired texture (I prefer it a little crispier, my boyfriend like it very tender – all a matter of personal preference).
Asparagus is one of my favorite side dishes because it is one of the heartier greens, pairs nicely many different flavors and dishes and cooks both quickly and easily. This is my favorite way to cook it – nice and simple – but my friend, Carin has also roasted them with pine nuts, blue cheese and balsamic vinegar and my mom likes to roast them with grated Parmesan and garlic salt. The possibilities are endless – so have some fun, experiment until you find a combination that you like.