Ingredients:
1 lb. asparagus spears, trimmed
2 Tbsp. Mesquite Hickory Smoke Olive Oil
2 tsp. Fire in the Kitchen Veggie Blaze
sea salt and pepper
1 lb. asparagus spears, trimmed
2 Tbsp. Mesquite Hickory Smoke Olive Oil
2 tsp. Fire in the Kitchen Veggie Blaze
sea salt and pepper
Instructions:
Add asparagus to a large pot of boiling salted water and blanch for about 2 minutes. Remove and immediately plunge into ice water to stop the cooking process. Preheat oven to 400 F. Mix oil and Veggie Blaze. Brush mixture over asparagus spears and season with salt and pepper. Spread onto parchment paper lined baking sheet and roast for about 10 minutes. Serve Warm.
