Fresh Moves Recipes

Exclusive recipes from Kendall College.

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As mentioned in A Tale of Two Food Deserts, here are some exclusive recipes from Kendall College.

Roasted Asparagus

  • 1 pound asparagus spears, bottoms snapped off
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt
  • Parmesan cheese, for garnish (optional)
     

Directions

1. Preheat the oven to 425°F.

2. Toss the asparagus with the oil and salt and arrange on a baking sheet in a single layer, leaving space between the asparagus. Place in the upper half of the oven and roast, tossing occasionally, until browned at edges and tender, 12 to 15 minutes.

3. Drizzle with vinegar or lemon juice and serve warm.

4. Garnished with Parmesan cheese, if desired.

Recipe developed by Kendall College, School of Culinary Arts.

 

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