Roasted Asparagus and Shallots



Preheat oven to 425˚F.

Line a baking sheet with parchment (optional).

Wash asparagus stalks and break off tough ends to discard. (I like to break them off because they will break at the point where the tender part ends and the tough part begins.) You can also cut them off with a knife if you wish.

Peel and thinly slice shallot into rings. Toss asparagus and shallot in olive oil and salt.

Spread everything into one layer on baking sheet. Bake for about 10 minutes until asparagus just starts to brown and is fork tender. (Serve with toasted slivered almonds if you wish). Enjoy!

Recipe by Fare Isle at