Asparagus is in season, and with it enters my favorite and easiest vegetable side dish — roasted asparagus. When roasted, the spears become long green candies, begging to be eaten with your fingers. The tips should char slightly giving them a lovely crispness, and though the asparagus will brown it will still retain it’s vibrant color.
Steaming asparagus is easy too. However, I find any moment of distraction produces mushy overcooked asparagus, more appropriate for your dog then your guests. If you roast the asparagus in the oven it is far more forgiving of overcooking.
[print_this]Roasted Asparagus Recipe
1 big bunch asparagus
1 generous tablespoon olive oil
salt and pepper
Preheat oven to 400F. Wash and dry asparagus. Trim off woody ends. Toss asparagus onto a baking sheet and coat in olive oil evenly. Sprinkle with generous amounts of salt and pepper. Bake for 10 minutes. Give the tray a shake and bake for another five. If your asparagus is very young and thin this is likely enough, otherwise it may need another 5- 10 minutes. You want it to be a little brown, and almost charring on the tips.[/print_this]