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December 2017
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Roasted Asparagus with Shallots and Garlic

Simple but awesome side dish for a variety of stuff.When I do asparagus it is usually whatever is at hand, but if I have prepared ahead of time this is my go to.

  • Hand full of asparagus
  • Glug of olive oil
  • Pinch or two of kosher salt and a few grinds of black pepper or to taste
  • 1 small shallot sliced (thinly into ringlets)
  • 1 or 2 cloves of garlic diced
  • Pinch or 2 of red pepper flakes (optional)
  • A pat or two of butter (pasture butter is best)*

Pre-heat oven to 350° F.

Remove the woody bottom part of the asparagus and discarded (bend one asparagus until it snaps and cut the rest at that point).

Drizzle with a little olive oil, add salt, pepper, pepper flakes, shallots and garlic, toss well then put a pat or two of butter on top just to make it all the better!

Put in oven and roast for 15 to 25 minutes depending on the thickness of the asparagus,(my person preference are stocks that are pencil thin) the should be cooked through, slightly soft but not mushy, a little bit of a bit to them.

I made the ones pictured for the steelhead trout dish I made a few days back.

*do not use margarine or other oil based butter like substance, they are so very bad for you and have a horrible flavor.  Use real butter or none at all or better yet real butter.

 

out of the oven

out of the oven

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