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Roasted asparagus is one of my favorite early spring recipes. Barbara Kingsolver gave me a newfound respect for asparagus after I read her book, Animal, Vegetable, Miracle. She talked about how a carefully tended asparagus bed can keep producing for over twenty years, and it’s a specialty she’s been sure to grow everywhere she lives. I loved her description of the harvesting process, which is challenging and simple at the same time.

I don’t have quite the same commitment to asparagus that Barbara Kingsolver has, but I do love to include it on our menu often during the spring. It’s delicious roasted, grilled, or sauteed. This roasted asparagus recipe is one of the easiest ways to prepare it. You can season it with balsamic vinegar or lemon juice, but it’s also great with a simple topping of oil, salt, and pepper. Leftovers can be chopped up and cooked in a frittata for breakfast.

Prep Time:5

Cook Time:20

Total Time:25

Ingredients

1 lb asparagus
1 tbs olive oil
salt and pepper to taste
1 tbs balsamic vinegar or lemon juice optional

Instructions

Preheat the oven to 400 degrees.
Trim the tough bottom part off the asparagus spears. Place the asparagus in a baking dish large enough to make a single layer.
Pour the olive oil over the asparagus and spread it around with your hands to cover evenly. Sprinkle with salt and pepper to taste.
Cook for 18 to 20 minutes, or until just tender. If you’re using very thin asparagus spears, they'll be done sooner.
Sprinkle with balsamic vinegar or lemon juice if desired. Serve warm or at room temperature.

Approximate Nutrition Info

Servings:

Calories: 38kcal

Author: Annemarie Rossi

Cost: $.54 per serving