Yesterday’s Spaghetti “Aglio, Olio e Peperoncino” (following my old recipe) with a side of garlicky, buttery oven roasted green asparagus. This is easy:
|Ingredients (2 servings):
1 Bunch of green asparagus
Trim the asparagus: Hold the stalk with one hand in the middle and one hand at the thick end. Bend it. The spot where it breaks naturally is the spot where the woody part ends. Dice the garlic finely.
Mix everything thoroughly in a bowl, making sure everything ist coated evenly. Place the stalks on a baking-paper lined baking tray and try to not make them overlap.
Roast in the oven at 190°C, fan assisted, for 12 – 15 mins., depending on the thickness of your asparagus and your desired crunchiness. Turn over after half the time. Serve.