This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey
- 3 pounds fresh asparagus, trimmed
- 3 tablespoons olive oil
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.
- Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender. Yield: 12 servings.
Originally published as Roasted Asparagus With Thyme in Taste of Home February/March 2004, p37
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