Spring Recipe: Roasted Asparagus

Spring has really sprung here in Minnesota.  With temperatures way above normal for the past several weeks, I don't know about you, but our grass is completely green and already needs mowing, and our lilac bush is leafing out, and last year it didn't even bloom until Memorial Day.  I'd say we deserve such a delightful spring after enduring last winter.

One of the veggies I think of most when I think of spring is asparagus .  I think asparagus is my all-time favorite vegetable!  I never used to like it... mostly because it was always served steamed, with a side of some sort of gloppy sauce... yuck!

But then, I started to prepare it for myself and roast it in the oven instead, and I found it was amazing!  Here's how to roast asparagus for yourself:

Wash and trim the woody ends from the asparagus.  A good way to check how much you should cut off is to snap one stalk, and see where it naturally breaks.  Then trim at that level.

Dry well with a towel or paper towel.  Drizzle with 1-2 Tbsp of olive oil and salt and pepper to taste.  Roast in a 450 degree oven for around 10-15 minutes.  Keep your eye on this... it cooks fast! 

Remove from the oven, and serve.

Variation:  sprinkle with sesame seeds in addition to the olive oil and salt and pepper before putting in the oven.

That's it!  So easy, so quick, and so delicious.  I love to make this with a baked potato and grilled steak!

If you've never tried roasted asparagus before, give it a try!  I don't think you'll be disappointed. 

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