Roasted Asparagus with Julienne Carrots

By ChefJason

Ingredients

• Asparagus 10-12 spears
• Carrots, Julienne 4 oz. (From vegetable cuts)
• Salt TT
• Pepper TT
• Garlic, crushed 1 clove
• Thyme Pinch
• Olive oil 1-2 oz

Preparation

Step 1

1.Peel the stem end of the asparagus
2.Spread asparagus & carrots in single layer on half sheetpan
3.Lightly drizzle olive oil over the top. (Go VERY light, plate will have plenty of fat from the duck breast)
4.Sprinkle seasonings, toss to coat
5.Spread out again into single layer
6.Place in 350˚ oven for ~10 minutes or until asparagus is tender