Roasted Asparagus

We grew up with asparagus patches growing in our yard and field out back. When we mowed the grass, we always knew to mow around them. My mom or dad would cut off the spears and bring in and cook during the peak season, which is April through June. When choosing asparagus, look for bright, green stalks with firm and tight purplish tips. This oven roasted asparagus recipe is the easiest, and best way to enhance the flavor and tenderness of this delicious, over-looked veggie. Minimal ingredients and quick cooking time makes this a perfect dinner side.

Let’s get started:

Ingredients:

• asparagus (one bunch)
• 1 tbsp olive oil
• grated parmesan cheese (about 1 tablespoon)
• salt and pepper (just a sprinkle and also optional)
• quart or gallon size ziplock bag

Directions:

Preheat oven to 400℉ / 205℃.

Start with some fresh asparagus, use within 2-3 days of buying, (or trim bottom of stalks by an inch and immerse in water vertically in a tall glass or vase and they will stay fresh over a week.)Wash under cold water and dry with paper towels.

Cut 1-2 inches off the bottom of stalk and discard cut pieces.

Put your asparagus stalks in a quart or gallon size ziplock bag.Add one tablespoon olive oil and roll gently to coat all stalks.Note: If I have some lemons, I also like to cut in half and squeeze a little juice inside for a nice, fresh flavor.

Remove stalks from bag and arrange lengthwise on a baking sheet.

Sprinkle with a small amount of salt and pepper, then sprinkle with the parmesan cheese.If I have a lemon, I like to grate a little over top of the asparagus also. It gives the asparagus a fresh, bright flavor.

Roast in oven, uncovered for 12-14 minutes, or until tender. I know I’ve cooked it perfect when the ends have a slight crunch, but still very tender and juicy inside! If you have never tried to roast asparagus, I beg you to try this recipe…it will soon become your go-to way to enjoy this lovely green veggie!