Roasted Asparagus, the Simplest of Sides

As you may have noticed, since this is my second post this week featuring the vegetable, I love asparagus!  I'm lucky enough to have a daughter who loves it too, so when it's in season, it's all asparagus, all the time.  My favorite way to cook asparagus is to roast it.  It's quick; it's easy; and roasting it preserves the crisp freshness that epitomizes the flavor and texture of this spring vegetable.

After having it roasted, you'll never go back to the boiled, cheese-laden excuse for asparagus again...and you may even win over some of those asparagus haters!  :-)

Roasted Asparagus

1 lb. asparagus (You can make more or less here--just adjust the amount of oil you use.)
Extra virgin olive oil
Salt
Pepper

Preheat your oven to 400 degrees F.  Wash and trim the woody parts of the stems off of the asparagus.  Lay them in one layer on a cookie sheet (with edges so the olive oil doesn't drip to the bottom of your oven).  Drizzle just enough olive oil over the asparagus to cover them lightly, but completely.  Salt and pepper them to your taste.

Place in the oven for about 10 minutes.  The asparagus are done when they are starting to get a little crispy on the tips.

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