<p>400 degrees for 15 minutes or so is what I do. </p>
<p>roasted asparagus is a wonderful and very easy addition to brunch, too.</p>
<p>OK, I didn’t read the thread. But I buy fresh asparagus, trim the bottom, lay it on a plate with and spritz it with lemon juice, then dust it with dill. Cover with saran wrap and microwave for about 5 minutes. Simple and tasty.</p>
<p>I roast chinese long beans with garlic cloves while I roast a chicken- I don’t really have a recipe, but I bet it would work with asparagus too, just not for as long.</p>
<p>I can beat that lafalum- sometimes if I am making something like pasta- and I have very young thin asparagus, I put them in the strainer in the sink and dump the hot pasta water over them and call it cooked.
;)</p>
<p>OK, I roasted up a passel of veggies! I did 3 pounds of eggplant, a pound of carrots, 6 bell peppers (varying colors), 3 pounds long beans and 2 pounds asparagus. It all shrunk down to a very compact container but tastes divine!</p>
<p>One good thing I figured out–use the olive oil mister (I had gotten it a few years back at Costco) to spritz things with the oil and then use seasoned salt. After the 1st few batches, there was no need to add seasoning or oil, as it would just absorb what was left on the pan from prior batch.</p>
<p>The veggies are heavenly, but it did take some time to prep everything, especially the long beans and eggplant. Next time, I’m going to use different beans; didn’t like these so well, but they’ll do. Am pleasantly surprised at how well the carrots turned out & the eggplant as well.</p>
<p>I did 450 degrees for about 10-15 minutes (depending on the veggie). For the long beans, I had to drop the temp to 400 degrees & cook until tender. Even hubby didn’t complain about them!</p>
<p>Another time, I did marinate everything (same sauce I use to marinate teriyaki chicken) & roasted them. This time with just the seasoned salt seems better to me.</p>
<p>I just noticed last night that my oven has a roast setting, which is what I used. For the beans, I had to turn down the heat and cook it longer (hubby hates undercooked beans). I cooked everything a bit longer than I prefer, but figure for a party, it’s better to go slightly overdone than underdone.</p>
<p>I roasted the asparagus and it was truly delicious and a big hit with the family!</p>
<p>I put in on a foil covered cookie sheet, drizzled olive oil, sprinkled with sea salt and pepper and a little bit of the garlic garlic seasoning I have - roasted at 400 degrees for about 15 minutes. Soooooooo good!</p>
<p>Thanks for your many suggestions.</p>
<p>Along similar lines, I’ve become a fan of Old Bay Sweet Potatoes. I cut the potatoes into wedges, like fries, but you can just slice or chunk. Place on a baking tray, drizzle with olive oil, sprinkle liberally with Old Bay and roast at 400 degrees 'til done (soft), maybe 10 minutes. Stir a time or two during cooking…YUMMY and oh so healthy!</p>
<p>My Easter dinner was a big hit.
I followed Epiphany’s recipe for asparagus. H loved it. We normally parboil the asparagus and spread vinaigrette sauce on it, but I will make it this way again.
I mixed small new potatoes in olive oil, salt, pepper and rosemary, cut the larger ones into two, and spread them over a cookie sheet to roast. Very nice. The leg of lamb was marinated in olive oil, garlic, rosemary, kosher salt and pepper. I set it for 130 deg internal temperature, but it came out a bit too rare. Next time, I’ll set it at 140deg. The sauce consisted of balsamic vinegar, honey, salt and garlic. I suppose I could have used the pan juices, too.</p>
<p>Apologies if a repeat but didn’t read the whole thread:</p>
<p>Drizzle soy sauce and lemon juice, add salt and pepper, grill for a few minutes.</p>
<p>^^Wow, that dinner sounds yummy. </p>
<p>We had a kind of fatty brunch for the fam…including ham and quiche. And sweets.</p>
<p>Went healthy for dinner including roasted asparagus (the only way I make it) and potatoes. And glorious halibut, seared in a pan, and finished in the oven with a touch of lime juice, butter and balsamic.</p>
<p>Love asparagus.</p>
<p>Mother in law used to steam fresh asparagus in the microwave for me with a red wine vinagrette dressing. Delicious.</p>
<p>A friend just sent pictures of her crawfish boil, and there, among the artichokes, cauliflower, potatoes, carrots, corn, and brussel sprouts, were also asparagus!</p>
<p>So, if you’re boiling crawfish, throw some asparagus in there!</p>
<p>The grilled veggies were a HUGE hit! Am glad I made it. Had a very nice interesting dish–toasted mini-bagette slices with sliced oyster mushrooms, drizzled with cheese & broiled. Scrumptious & pretty healthy! Next time, may roast Portabella mushrooms too; we’ll see.</p>
<p>Roasting Directions</p>
<p>Snap off woody stems. Remove 3-4 biggest “triangles” along bottom of stalk (they can trap sand and grit). Wash. Cut stalks into thirds (easier to plate as side-dish). Drizzle with olive oil. Sprinkle with salt and thyme. Roast in single layer on cookie sheet at 450 for 8-10 mins. Out of this world!</p>
<p>toneranger:</p>
<p>I should make fish more often. You’ve given me an idea; the fish sounds great!
PS: My H thinks it’s very funny I get recipes off CC!:)</p>