I don't know about you, but once the main course dish is made, be it chicken, beef, fish etc., I don't feel like spending a whole lot of time on a side dish. The problem is, if you are cooking for a veggie-phobic person (no names named, here) you have to put in a little extra effort to make those healthy add-ons taste interesting.
Roasted Garlic Asparagus
-1 bunch fresh asparagus
-2-3 cloves garlic, minced
-extra virgin olive oil, to coat
-3/4 tsp salt (preferably kosher salt. Buy some, you'll be surprised what a difference it makes)
-pepper to taste (fresh ground is always the best)
Preheat the oven to 400 degrees F.
Clean the asparagus spears and break off the tough ends. You'll find it easy if you simply place one hand at the fat end of the spear and the other hand about 3/4's down from that. Bend the spear a little and let it break naturally, and that's where the toughness ends.
Lay the spears out on a cookie sheet/roasting pan. Drizzle with just enough olive oil to coat all the spears. Sprinkle with minced garlic, salt, and pepper and, using your hands, rub the spears all over to even out the ingredients. Try not to overlap any spears before you put them in the oven. Let them roast for about 20 minutes OR until they are a little wilted and browned. Voila. Fabulummy.