Asparagus is one of my favorite vegetables to enjoy all year round because it goes great with both light dishes and heavier meals like comfort food in the winter time. It also doesn’t require a ton of other things to go with it for it to taste good. For the most part this is my default way of cooking asparagus. Sometimes I will eat this as a side dish, blend it with other veggies to make a soup or simply wrap it in pancetta but one of the best things ever is chopping it up and throwing it in a salad like my Everything Chopped Salad or my Herb Goat Cheese & Beet Salad. Either way it’s super flavorful and of course healthy.
This recipe doesn’t include garlic but a lot of times I will crush one large garlic clove and sprinkle it on top with the rest of the ingredients below. For you garlic lovers, you may want to do this!
ROASTED TARRAGON ASPARAGUS
Pre-heat the oven to 375 F degrees and spray a baking dish with the cooking spray.
Place the asparagus evenly onto the baking dish and sprinkle with the salt, pepper, and dried tarragon over the asparagus. Finish by drizzling the top with olive oil.
Bake for about 10 - 12 minutes, depending on how thick the asparagus is. It should be ready when it's sizzling and bright green in color.