This is a really easy way to cook asparagus and requires very little preparation. This is one of my favorites because instead of adding water (as boiling or steaming would), roasting the stems concentrates the flavor. You can dress your roasted asparagus a hundred ways– with lemon juice, balsamic vinegar, rosemary, Parmesan and bread crumbs or leave them just like this. Simple and tasty.

Ingredients

• 1 bunch asparagus
• extra virgin olive oil
• salt

Preparation

Rinse and the asparagus and break off the ends. Fresh asparagus will naturally snap at the appropriate place when gently bent; usually it’s an inch or two – you’re just getting rid of the tough part. Dry it and lay it out in 1-layer on a cookie sheet. Drizzle olive oil on top and salt (to your liking). Roast at 350 degrees for about 10 minutes or until a sharp knife goes into them with just a little resistance. The stalks should be tender and slightly wrinkled. Enjoy warm, refrigerate for a refreshing salad or save for tomorrow’s lunch.

Inspired by a home-cooked meal at Full Belly Farm. I was lucky enough to get a taste of the first harvest of Asparagus at the farm this year – what a treat!

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• Buying and Storing Asparagus
• Asparagus, Green Onion and Goat Cheese Quiche
• Roasted Kohlrabi
• Roasted Fingerling Potatoes

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