Asparagus is the quintessential spring veggie. Crisp, refreshing, and flavorful, it makes a perfect addition to a spring salad when served raw. For an earthier flavor, try roasting a bunch (or two). Prep is easy: Just rinse and remove the bottoms of the stalks. You can do so by hand: Bend gently near the bottom of each spear and they'll break naturally at just the right point.
Ingredients:
- 2 pounds asparagus, washed and ends trimmed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic
- 1 tablespoon lemon juice (equivalent to ¼ lemon)
- Salt and pepper (to taste)
Directions:
- Preheat oven to 375 F.
- Pile asparagus onto a baking sheet.
- Combine olive oil, garlic, and lemon juice, and pour over the asparagus spears, turning them to make sure they’re covered evenly.
- Sprinkle lightly with salt and pepper.
- Roast for 15-17 minutes
