June 18, 2012 § 2 Comments
The stores here are full of asparagus…some local farmer probably had a booming crop this year. We picked up a bunch, and decided to roast it. To roast asparagus, cut off the tough ends, and then place the pieces in a rimmed baking dish. Drizzle with a little balsamic vinegar and olive oil. Sprinkle lightly with salt and pepper, and then place the pan in a 375-degree fahrenheit oven for a few minutes.
Asparagus is at its best when it’s served slightly crisp. You can eat it cold or hot, cut it into pieces for salads or pastas, or enjoy it as a simple side dish.