Oven-Roasted Asparagus

This is one of those “I don’t measure everything” recipes I’m so famous for. It’s a pretty simple recipe, and the result is outstanding. In other words, you simply can’t go wrong with this.




1 bunch Asparagus (about 2 lbs.)

Olive Oil (about 3 tbsp. Eyeball it. See what I mean?)

1 tbsp. Tuscan Seasoning (McCormick makes a great bottled seasoning)

Salt and Pepper (to taste)

Espresso-Balsamic Drizzle (Vervacious makes a great product here)


Simple stuff here. Preheat oven to 375 degrees. Cut the hard ends off the asparagus. This stuff is too tough and will not roast well. Lay the asparagus out in a roasting pan, and make sure that they don’t overlap. If you need more than one pan, use it.

Drizzle with olive oil, salt, pepper and Tuscan Seasoning. Roast in a 375-degree oven for about 20 minutes. You don’t want the asparagus to be too limp or too hard. You want it to be, as my partner Susan would say, “just right.”

Place on a serving plate and drizzle with Espresso-Balsamic Drizzle.

I’ve spoken about Vervacious products. They are great. Balsamic drizzle is thicker than Balsamic vinegar. You can certainly make it yourself by making a reduction of balsamic vinegar and adding a quality espresso coffee product, but why bother when others can do it for you? I’ve certainly done it before but — unless you’re a purist — it’s not necessary.

This is outrageously good.

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