Roasting is by far my absolute favorite way to prepare vegetables. The flavors are enhanced and the beautiful colors are maintained. This recipe is one of those "too easy to be true" dishes. It is quick, delicious, healthy and it's asparagus season so you can head out to the farmers market and buy local! This is a quick vegetable to pop in the oven and the cooking time is short enough that it will be ready at the same time as even the quickest main dishes. The best part is that it will add a beautiful addition to your dinner plate.
I like my asparagus seasoned pretty simple. I just keep it to salt and pepper. Please do yourself a favor and use fresh ground pepper. Once you start you won't go back to the grey powdery stuff.
If you feel you need to add something special to the top you can try a fresh squeezed lemon, shredded parmesan or a balsamic reduction. While they are delicious additions they are not by any means a necessity. Enjoy!
*This recipe is gluten free.
Yield: 4 side servings
Prep time: 20 minutes
1 bunch asparagus
2-3 tablespoons olive oil
2 teaspoons fresh ground pepper
1 teaspoon salt ( I use kosher)
Heat oven to 400. Rinse the asparagus off and pat dry. Trim about 1 inch off of the ends of the stalks. Place the asparagus on a cookie sheet and drizzle with olive oil. Toss the asparagus around until well coated. Sprinkle the top of the stalks with the salt and pepper. Roast in the oven for about 10-15 minutes or until the stalks are fork tender. You do want some crisp left in them.