Roasted Asparagus p. 258

Ingredients: asparagus, oil, salt, lemon

I’ve roasted asparagus since I started cooking. Asparagus is my favorite vegetable. I say it frequently. When friends and family east asparagus they think of me. True story. Its healthy and delicious, never mind what happens after you digest it. That’s just a freaky coincidence.

To roast asparagus, put your trimmed vegetable on a roasting pan or cookie sheet, drizzle some olive oil on top and stir it around so it gets good and coated. Then sprinkle with salt. I used kosher salt this round and it was delicious. Once its prepped pop the pan in your preheated oven (450 degrees) and cook for about 10-15 minutes, stirring once or twice.

Once you are ready to stir, garnish with some fresh lemon juice. Mark Bittman offers a nice list of classic ways to serve your roasted asparagus. I opted for hard boiled eggs this time. It was nice, but didn’t really add anything special to the asparagus. But I would recommend adding a classic garlic if you are entertaining. It really ups the ante. On their own, though, roasted asparagus is the best, most tender and delicious vegetable you can put in your mouth.

Served with Chicken Braised in soy sauce and lemon.


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