Simple Roasted Asparagus

It’s a gorgeous day. The sun is shining, the snow is melting, it’s going to get up to SIXTY degrees today! (I didn’t wear a coat to work.) The promise of spring is in the air, even if it’s only going to get into the 30s tomorrow.

So let’s celebrate with early season asparagus!

Roasting asparagus is my favorite way to prepare — and eat– them. They’re crunchy, flavorful, and piping hot. It’s just delicious, and could not be simpler to whip up. All they need is a little sea salt and freshly ground black pepper, and they’re ready to be pared with something casual, like roast chicken, or a dressier dish, like eggs Benedict or a fabulous Quiche Lorraine.

I made these the other night, and we snarfed them down pretty quickly. They were so good, I’m going to have to make them again very soon.

Simple Roasted Asparagus
1 1/2 pounds asparagus spears
1 -2 large garlic clove(s), minced
2 teaspoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400-degrees F. Lightly spray a 13×9 baking dish with cooking oil.

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside.

Place garlic into the prepared baking dish, crushing the garlic into the pan a bit with the back of a wooden spoon. Add asparagus, drizzle with oil, tossing to coat. Sprinkle asparagus with salt and pepper. Bake for 20 minutes, stirring once.

Yield: 4 servings

Grade: A