Asparagus is one of the first vegetables of spring, and with its brief season (barely April to May) there's no time to waste when enjoying these tasty green spears. This recipe features them roasted lightly with salt and olive oil, the better to bring out the fresh flavors and retain the crunch of the asparagus.
Ingredients
1 bunch asparagus, trimmed
Olive oil
Salt, pepper
Lemon juice
Method
- Toss asparagus with oil, salt, pepper, being sure to coat thoroughly
- Roast on a foil lined sheet at 425°F for 10–12 min in the oven.
- Finish with a squeeze of lemon.