Simple Roasted Asparagus

I couldn't let asparagus season slip by and write about it only once, since I practically live on asparagus while it's in season. Though asparagus can be cooked dozens of ways, this very simple presentation is my favorite; it lets the asparagus shine, requires minimal prep, and only involves ingredients you are sure to have on hand. It's also mostly hands off - pop the asparagus in the oven, have a glass of Rosé, and voilà - you're done. Serve with some scrambled eggs for a quick and delicious spring dinner, or roast several bunches and top with some shaved Parmesan for a last minute dinner party.

I was happy to find purple asparagus at the farmers market (I can't resist a bit of color!), but green asparagus can also be used here. However, avoid white asparagus for this recipe, as it needs quite a bit of prep before cooking. Either thick or thin stalks are fine, but keep an eye on thinner stalks as they overcook easily. The goal is to take the bite off the asparagus, but still keep the stalks crisp. To that end, make sure you don't overcrowd your pan and accidentally steam (instead of roast) your asparagus.

Finally, look for local ingredients when possible. That imported asparagus doesn't taste nearly as good - yet costs just as much - as the asparagus harvested by your local farmer.

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Roasted Asparagus

Prep time: 2 minutes   Cook time: 10 minutes   Total time: 12 minutes

Ingredients

1 bunch asparagus - about a pound - woody ends trimmed
1/2 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Squeeze of fresh lemon juice

Instructions

Preheat the oven to 375 degrees.

Toss the asparagus with the olive oil, then arrange in a single layer on a sheet pan (use two sheet pans if necessary). Sprinkle evenly with salt and pepper.

Roast the asparagus for 10 minutes, or until it's just tender. Remove from the oven and season with a squeeze of lemon. Serve immediately.