Roasted Asparagus and Zucchini
1 lb asparagus
1 zucchini
olive oil
salt
pepper
garlic salt
Break off the tough ends of the asparagus and, if they're thick, peel them. Cut zucchini into 1/4 inch discs. Place the asparagus and zucchini on a baking sheet, drizzle with olive oil, then toss to coat the asparagus and zucchini completely. Spread the asparagus and zucchini in a single layer and sprinkle liberally with salt and pepper. Then sprinkle with garlic salt. Roast the asparagus and zucchini for 18-25 minutes, until tender but still crisp.
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