Garlic roasted asparagus

If you are still looking for ideas as to what vegetable side dishes to serve with your Christmas turkey (I think we're having roast beef instead), how about asparagus roasted in the oven? They may not be as seasonal or traditional as brussel sprouts, beets or winter carrots, but they are a tasty alternative for something different.

The best part is that they require little effort and can go into the oven just after your turkey or roast is done. So while the bird is have its requisite 10-15 minutes rest before carving and as you prepare other side dishes, the vegetables can cook in the oven and be hot and ready just as you are about to serve.

You can do this with just asparagus. I tossed in an extra pepper that I had in the fridge and that works well too, with the peppers adding extra sweetness.



Ingredients (serves 4 as a side dish):

Around 24 spears of asparagus spears (about 6-7 per person, depending on size)
2 cloves of garlic, minced
2 tbsp extra virgin olive oil
Salt and pepper
2 tsp lemon juice (optional)
2 red peppers, sliced (optional)

1. Preheat the oven to 400F/gas 6. Wash the asparagus and cut about 1 inch off the base of each stem. I prefer to just snap the asparagus. Hold one stem at a time and snap towards the base; the stem should break just between the woody and the tender parts.
2. Place the asparagus (and peppers, if using) in a large ovenproof dish. Add the minced garlic, extra virgin olive oil, lemon juice (if using) and season lightly with with salt and pepper. Mix well.
3. Cook in the middle of the oven for 15-18 minutes until the asparagus spears are tender, mixing and turn them once halfway through.