Asparagus is available year round, but it is best in Spring. I have been noticing green and white asparagus at our local markets. When my-not-so-little-ones-anymore said roasted asparagus is one of their favorite vegetable dishes, how can I pass up the chance of making lots of it. Asparagus is packed with folic acid, potassium, thiamine, fiber, vitamins A, B6, and C, and it is a very easy vegetable to roast. Drizzle with olive oil and sprinkle with coarse sea salt. The result is crispy tips and tender stalks.
2 lbs. green asparagus (or other varieties), washed
3 Tbsp extra virgin olive oil
1- 2 tsp coarse sea salt
Preheat the oven to 400F
Wash and remove the fibrous part of the asparagus from the tender stalk. Bend the base of the stalk until it snaps. This will snap off the inedible, tough ends.
On a baking sheet, arrange the asparagus in a flat layer. Using a brush, generously brush olive oil all over the vegetable and then sprinkle sea salt over the asparagus.
Put the sheet into the oven and bake for 20 minutes.