I’m a little embarrassed to even call this a recipe; it is so easy and so uncomplicated. I am also well aware that asparagus is not exactly “in season” right now. But here in Buffalo, our grocery stores have asparagus on hand year-round — it’s not locally grown, of course, but if you love asparagus as David and I do, you may be willing to buy the not-so-local kind.
Besides it’s embarrassing simplicity, this recipe makes the tastiest asparagus ever. There’s just something about roasting vegetables that intensifies their flavor. This cooking method makes me want to eat the entire bunch myself. It wouldn’t be unheard of.
1 bunch (about a pound) of fresh asparagus
1 tablespoon olive oil (or nonstick cooking spray)
salt & pepper to taste
optional: other dried spices (red pepper flakes, fine herbs, etc.)
1. Preheat oven to 400-degrees. Remove the woody ends of the asparagus (usually the bottom 2-3 inches). Spread the asparagus on a baking sheet and drizzle with olive oil (or nonstick spray). Toss to coat well. Sprinkle with salt, pepper and spices to taste.
2. Roast the asparagus for 8-12 minutes, depending on thickness of asparagus spears. Remove from oven immediately — asparagus will overcook in a heartbeat!