Since asparagus is so abundant here come spring, I like to put it to great use with this recipe. We all look forward to this side dish each year.—Vikki Rebholz, West Chester, Ohio
- 4 pounds fresh asparagus, trimmed
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sesame seeds, toasted
- Arrange asparagus in a single layer in two foil-lined 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 12-15 minutes or until crisp-tender, turning once. Sprinkle with sesame seeds. Yield: 10-12 servings.
Originally published as Roasted Asparagus in Taste of Home April/May 2003, p7
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