I know I've posted about roasting asparagus here before, possibly more than once, but this one was worth an extra note.
As always, the roasting takes place in a fairly hot oven (375F this time), but rather than dropping the spears in a baking dish, this time it was in a skillet.
First, I got the skillet - non-stick with no oil or spray or anything - nice and hot.
While it heated, I cleaned and trimmed a small bunch of scallions and dried them with a paper towel.
Directly into the hot skillet went the scallions, being turned now and again to get a nice brown heading to a char on each side.
Once they were nicely coloured, they were moved aside, and the asparagus was added to the pan.
A drizzle of olive oil and a few good-sized pinches of Herbs de Leelanau went on the spears, and then the scallions were draped over them as well.
The skillet went into the oven where everything roasted away until done, and my goodness but it was tasty!
Highly recommended,
Enjoy!
As always, the roasting takes place in a fairly hot oven (375F this time), but rather than dropping the spears in a baking dish, this time it was in a skillet.
First, I got the skillet - non-stick with no oil or spray or anything - nice and hot.
While it heated, I cleaned and trimmed a small bunch of scallions and dried them with a paper towel.
Directly into the hot skillet went the scallions, being turned now and again to get a nice brown heading to a char on each side.
Once they were nicely coloured, they were moved aside, and the asparagus was added to the pan.
A drizzle of olive oil and a few good-sized pinches of Herbs de Leelanau went on the spears, and then the scallions were draped over them as well.
The skillet went into the oven where everything roasted away until done, and my goodness but it was tasty!
Highly recommended,
Enjoy!
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