Skeletal Fingers© 2009 Matthew Mead
Roast some white asparagus spears, and tell your guests they are the appendages of previous party guests. If this delicate vegetable isn't available in your local grocery store, substitute green or yellow string beans.
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound white asparagus spears, rinsed and trimmed
2 cloves garlic, minced
Kosher salt to taste
Freshly ground black pepper to taste
1/2 lemon for squeezing
Fresh thyme leaves (optional)
Olive oil
Preparation
Step 1
1. Preheat oven to 400°F. Line a roasting pan with foil and drizzle with olive oil.
Step 2
2. Place asparagus in pan and drizzle liberally with olive oil. Roll the spears back and forth until they are completely coated.
Step 3
3. Sprinkle on minced garlic, salt, and pepper.
Step 4
4. Roast for 8 to 10 minutes, until lightly browned and tender when pierced with a fork.
Step 5
5. Remove from oven, squeeze fresh lemon juice over top, and garnish with thyme leaves if using.
Reprinted with permission from Matthew Mead's Monster Book of Halloween by Matthew Mead, (C) August 2009, Time Inc Home Entertainment
