PEGGI'S ROASTED ASPARAGUS

PEGGI'S ROASTED ASPARAGUS image

Provided by Peggi Anne Tebben @cookiequeen

Number Of Ingredients 5

1 pound(s) asparagus, trimmed
1/2 small onion
2 tablespoon(s) olive oil
- montreal or quebec chicken seasoning
- big hand full of fresh sliced button mushrooms (optional)

Steps:

Preheat oven to 400°
You will need a broiling pan or some sort of flat pan with slight lip on it. I use my little pan that came with my countertop oven, as that is the oven I use to cook this in.
Trim asparagus: Start from the bottom of stalk & in about 1 1/2" lengths, snap the asparagus, like green beans. Usually the first snap will be tough & stringy. When asparagus starts to make a crisp snap, you are in the keepable part. Throw tough part away. If you try to snap the first piece from the bottom of stem & it has no give or won't snap, keep trying up the stalk until it does & that's where you want to start keeping the stalk. Or you can try cutting with knife & when it makes a cut & has no resistence with the knife, that's wher it starts being good.
Place on broiler pan & spread out evenly. I stack mine up 1 1/2" & it's fine. If using mushrooms also, add now.
On top of asparagus, sliver onions all over it. Drizzle with about 2 T. olive oil. Sprinkle with Chicken seasoning.
Place in preheated oven & bake for about 20 minutes. I do mine in my countertop oven for 2 people. If you cook more asparagus, cook somewhat longer.
Peggi's Note: You can also do this on the grill. Just put in same pan & place on hot grill until done.