Ah yes, early spring. The birdies are singing, things are turning green, and seasonal veggies are creeping into the markets. And yet it's not warm enough outside to NOT turn on your oven! As such, here's a short and easy recipe to turn one of early spring's most seasonal and delightful vegetables - ASPARAGUS - into a perfect complement to any protein-rich meal.
Roasted Asparagus with Lemons
1 bunch of fresh asparagus (green or white) - you can use two bunches if you want leftovers
1 TBS olive oil (or 2 if using 2 bunches)
salt and pepper
Cookie sheet or roasting pan
1) wash asparagus and trim the last inch from the bottoms (they're a bit woody)
2) spread across a pan and drizzle your olive oil atop them. Use fingers to toss
3) slice your lemon into thin circles and scatter around the pan
4) add a pinch of salt and pepper each
5) roast for about 10 minutes (15 minutes if using 2 bunches) on a shelf about 2/3 of the way up your oven at 400 degrees
6) let cool for about 4 minutes
Enjoy your spears whole or cut into thirds for a salad ingredient. There are billions of ways to prepare asparagus but I like to do things as simply as possible. You can't mess up this recipe, so get out there to your local farmer's market or grocery store, score some asparagus, and get crunching!