Or as my 4-year old likes to call it, Spa-garagus. I think he secretly wishes we were eating spaghetti everytime spa-garagus lands on the menu.
Asparagus is the quintessential spring vegetable and I happen to be a lover of the tender, green stalk.
One of my favorite ways to prepare it is to simply roast it in the oven. Brushed with olive oil, sprinkled with coarse salt and black pepper and baked for hardly any time at all, this dish is a breeze and can be altered to your liking.
Sprinkled with Parmesan cheese? Delicious. Served with lemon wedges? Wonderful. Drizzled with balsamic vinegar? Divine.
I hope spa-garagus makes it to your table this spring. My son will be glad it’s your table and not ours (although I’ll be a mite jealous).
1 pound asparagus spears (the thicker the better for roasting)
2 tablespoons olive oil
Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.
Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.
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