Simple Roasted Asparagus

I have mentioned before that any vegetable is delicious when you roast it in the oven. It really is true.
I have roasted asparagus in the oven quite a few times and decided to roast some for our Easter dinner since it is in season right now and very affordable.
Plus my 5-yr old daughter has decided that asparagus is her favorite vegetable and so we have to have it at least once a week.

Preparing asparagus this way couldn't be easier. It does take a few more minutes than steaming or blanching, but you won't end up with limp, soggy asparagus if you leave it in the oven for an extra minute as opposed to the other ways of preparing it.
The texture is better because it still has a little bit of crispness to it, but it is completely tender at the same time.
You could also use other seasonings, like garlic, chili flakes or other herbs if you wanted to.

There were a few people at Easter dinner who hadn't tried asparagus this way who were quite intrigued by the method since it produced such delicious results.


Roasted Asparagus by Mary Ann
1 lb asparagus, rinsed and woody stems removed
1 Tbls olive oil
kosher salt
fresh ground black pepper
1/2 lemon

Heat oven to 450 degrees.
Place asparagus on baking sheet in a single layer. Drizzle with olive oil. Season with salt and pepper. Toss to coat evenly.
Roast in oven for 12-14 minutes, or until asparagus stems are tender when poked with a fork.
Squeeze lemon juice over asparagus and serve.