Oven Roasted Asparagus
(Cross posted from the May 14th newsletter)
Preheat your oven to 425 degrees
Rinse and snap the ends off 1-1/2 to 2 pounds of asparagus.
Toss the stalks with 1-2 tablespoons of good olive oil
Sprinkle with salt and pepper, and if you like, garlic salt. If you prefer, you can shake on another herb, or two, or toss the spears with slivered fresh garlic or thin slices of red onion. All of that works great.
Lay the spears on a rimmed baking sheet with as little overlap as possible and place in the oven.
I generally allow 7 or 8 minutes a side and I either use a tongs to flip the asparagus, or simply shake the tray to get them to roll. You're aiming for fork tender and slightly brown here.
Once the spears are cooked to your liking, you're good to go to the table as is, or you can drizzle a little lemon juice or nice balsamic vinegar over the top and then serve hot or room temperature.