Roasted asparagus

Roasting is a great way to bring out the lovely nuttiness of asparagus. It is also very easy in that it doesn’t require you to do anything once it is in the oven other than take it out at the correct time. The flavor is neutral so you can serve it on the side of pretty much anything.

Asparagus isn’t always cheap, but when it is we take advantage

So buy it in season or near a holiday that it has become associated with (Valentine’s Day), and you are set. I got this bunch for $.99/lb last week but it is even cheaper this week at $.89/lb and also on sale pretty much everywhere. It is even a reasonable $1.45/lb at Jewel. The only other things you need should already be in your pantry.

I am using extra virgin olive oil only because I have too much that needs to be used up before it is too late. Regular “pure” olive oil is better for roasting and the flavor of extra virgin is obliterated by the high heat anyway, so use regular if you have it. Contrary to what I initially assumed, thicker asparagus spears are actually better for this and are typically more tender in general. Really thin ones tend to be stringy and unpleasant. Look for some that are uniformly medium thickness.

Easy, but impressive

Preheat oven to 400°. Wash asparagus and snap off the woody ends. Place on baking sheet.

Season with ¼ teaspoon freshly ground black pepper, and ½ teaspoon kosher salt.

Pour a tablespoon of olive oil on the pile and toss it all around to coat. Place them in the hot oven and roast for 15-20 minutes.

You want them to caramelize, but not become mushy, so check them after 15 minutes, but they may need 20.

I served it with pan fried pork chops and crash hot red potatoes, but this really does go with anything. I’ve served it with chicken makhani, roasted chicken, steak, etc.