Roasted Asparagus


1 lb of fresh asparagus

2-4 Tbsp Flying Olive Italian Dipping Oil, Flying Olive's Garlic EVOO, Flying Olive's Tuscan Herb EVOO, or Flying Olive's Eureka Lemon EVOO

½ tsp garlic powder and/or other Italian herbs or seasonings you like

Salt and pepper to taste


Wash, pat dry and remove woody ends of the asparagus. Put aluminum foil on a baking sheet with sides. Add a little Flying Olive Italian Dipping Oil to the pan and brush the aluminum foil with it. Add the asparagus and drizzle the spears with the Italian Dipping Oil (or EVOO of your choice). Sprinkle on the garlic (or seasonings of your choice), salt and freshly ground pepper.

Roll the asparagus back and forth until it is well coated. Let marinade for a few minutes to absorb the flavors. (Or, you can place the asparagus in a zip lock bag, add the seasonings and Italian Dipping Oil, and flip a few times to coat the spears.)

Heat the oven to 350 degrees. Place the asparagus in the oven and cook for about 10-15 minutes or until just tender. Serve.

Submitted by Barb L.