Asparagus is one of my favorite vegetables. Its tender, green flavor almost tastes like springtime. Try this easy method: simply drizzle some fresh asparagus with olive oil, salt and pepper, and roast for ten minutes. Add some fresh lemon juice and zest, if you like, or sprinkle with a little parmesan cheese before baking. Any leftover spears are heavenly in salads, omelets or strata.
1 pound asparagus
1 teaspoon olive oil
Salt and pepper, to taste
1 lemon (optional)
Preheat oven to 400°. Wash asparagus and gently break off bottoms of spears at their natural breaking point. Place asparagus on baking sheet, and drizzle with olive oil. Add salt and pepper to taste. Roast for about 10 minutes, until slightly browned and tender. Note that the cooking time must be altered for super thin or super fat asparagus spears.
If you like, juice a lemon and grate a little of its zest. Pour about 1 teaspoon of fresh lemon juice over asparagus and garnish with some grated lemon rind.