I love asparagus. It is absolutely one of my favorite vegetables. When shopping for asparagus, be sure to check the tips to make sure they are not mushy or dried out. Roasting the asparagus brings out its flavor and the Meyer Lemon olive oil adds a touch of sweetness.
Ingredients
1 tablespoon Meyer Lemon Olive Oil
1 bundle of asparagus
sea salt and black pepper to taste
Tools
measuring spoon
baking sheet
Directions
1. Preheat the oven to 400 F.
2. Wash the asparagus. Snap off the woody ends by bending the tough end of the spear until it breaks. The asparagus should break just at the point where it becomes tender. You can snap off the end of one of the spears then use a knife to cut the rest of the spears at the same point to save time. However, after a long day at work, I find it immensely satisfying to snap asparagus in two.
3. Place the asparagus spears on a baking sheet and drizzle with the Meyer Lemon olive oil. Season with salt and pepper. Shake the baking sheet back and forth slightly to evening coat the asparagus with the olive oil.
4. Roast in the oven for 15 minutes until tender.
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