Asparagus is probably my favorite spring time vegetable.  I look forward to it coming to the markets every year. My grandparents are lucky enough to have this delicious vegetable growing right in their own backyard.  Even if you buy it from the store, it will be cheapest and best in the spring.  I prefer a thinner stalk to a thick woody stalk, but ya know, whatever floats your boat.

The best thing about fresh asparagus is that it is so simple to prepare and only takes a few minutes of hands on time.  This simple roasted asparagus is my favorite way to eat asparagus, but it’s also delicious in a stir fry, pasta, on pizza, in a quiche, or in bundles wrapped in bacon and cooked this exact same way.  Just promise me you will never eat canned asparagus.  You will ruin yourself and think you don’t like this delicious vegetable.  DON’T DO IT! In my opinion, canned asparagus is gag worthy.  If you buy fresh asparagus in season, you can get a huge bunch for a low price that you might even be able to use for two meals. 

This recipe is simple, versatile, and highlights the goodness of the vegetable itself.  I think you’ll like it.  I say it’s versatile because you can start with this recipe and you can add a lemon cream sauce,  you can roast it with some garlic, you can sprinkle some fresh grated parmesan cheese on it, eat it with your eggs in the morning, or really anything you want to do with it.  This is just the basic recipe, but truthfully this is the way I prepare it the most.  Simple, easy, elegant.

Simple Roasted Asparagus

About 1 lb of asparagus (or as many as will fit on a sheet pan)
1-2 T. olive oil, coconut oil, or melted butter
sea salt

Preheat oven to 425 degrees. Wash asparagus and pat dry. Snap off about 1-2 inches of the woody bottom. Just snap it where it naturally breaks. Place on a baking sheet of any kind in a single layer. Drizzle with olive oil. Lightly sprinkle with sea salt. Roast in oven for 10-15 minutes until asparagus is crisp tender and tops are beginning to get crisp.
Serve hot as is, or top with optional lemon cream sauce, parmesan cheese, lemon juice and butter, etc.