When the asparagus is fresh, roasted asparagus is our absolute favorite side dish. A few years ago, my husband planted twenty asparagus plants. They didn’t all make it, but enough did that we have plenty of fresh, delicious asparagus every night in the spring. YUM!
1 bunch of asparagus, trimmed and cleaned
sea salt and freshly cracked black pepper
Step one: preheat oven to 425. Spread your asparagus on a foil-lined cookie tray and drizzle with olive oil. Sprinkle with salt and pepper and then mix it around a bit so everything gets coated.
Step two: roast for 20 – 25 minutes – I like the tips to be a bit crunchy and browned, but cook to your preference.
Enjoy! Delicious with salmon or any fish, steaks, pork chops or even just rice and a bit of soy sauce. Yum!