BLACK TRUFFLE OIL ROASTED ASPARAGUS
Rose Mary Mogan
We love Roasted Asparagus IN OUR HOUSEHOLD, & SINCE IT WAS ON SALE, I COULDN'T THINK OF A MORE PERFECT VEGETABLE to accompany our Barbequed Country Ribs than asparagus.
I made some pasta & a corn Souffle, those recipes are already posted, but although I make Roasted Asparagus quite often, I had never written it down.
Of course you can use olive or Canola oil, but I love the flavor that BLACK TRUFFLE OIL adds to the asparagus. It is quite expensive, but a little goes a long way, so use it sparingly. Its a great side
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- 2 lb
- fresh asparagus
- 2-3 tsp
- kosher salt, or to taste
- 1-2 tsp
- coarse black pepper, or to taste
- 1/4-1/3 c
- black truffle oil, (or canola or olive oil)
- 4-5 clove
- garlic minced(optional)
1Cut or trim fiberous bottom portion of asparagus from the bottom of spears, usually about 2 inches or at least where bottom end breaks off easily. PREHEAT OVEN TO 425 DEGREES F.
Note where it breaks easily is the beginning of the tender part. Try to choose smaller spears, because they are usually more tender.