| Chef: Sara Gibbs | |
| Food Mood: Vegetarian | |
| Cuisine: New American/Regional | |
Servings: 8 |
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Ingredients |
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| 1 Tbp olive oil Cavender?s Greek seasoning to taste 1 bunch fresh asparagus, trimmed |
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Method |
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| Preheat oven to 450 degrees F. Toss asparagus with olive oil and sprinkle with Cavender?s. Place asparagus on a baking sheet in a single layer. Bake for 4 ? 6 minutes, depending on the thickness of the spears. They should be bright green, but still crisp. Cool to room temperature and serve with Watercress Benedictine Dip. |
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