Garlic Roasted Asparagus | Emeril Lagasse

How to cook asparagus for a fast and easy side dish—roast it! Roasting brings out the best in it. It yields both tender stalks and crispy tips. This side dish comes together in no time and is equally perfect for both dinner and brunch. GARLIC ROASTED ASPARAGUS SERVES 8 TO 10 2 pounds asparagus, tough ends trimmed, rinsed and patted dry Salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons minced garlic 2 teaspoons fresh lemon juice 1/4 cup pine nuts 3 hardboiled eggs, sliced 1/4 pound thinly sliced prosciutto Preheat the oven to 350 degrees F. Place asparagus in a baking dish and season with salt and pepper. Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with sliced eggs and prosciutto. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedi