There are several ways to cook this fine vegetable, whether you steam it, roast it or grill it, please do it lightly !! And don't shy away from the fatter stalks, we fine them to be sweeter than their skinny brethren.
Roasted Asparagus
• 2 bunches asparagus
• 2 tablespoons extra-virgin olive oil or olive oil spray
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
Preheat the oven to 450 degrees F. Cover an edged cookie sheet with foil.
Wash then, snap the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle or spray with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
Serve as is or with a light dipping sauce like a vinaigrette, lemon juice or plain yogurt.
They make any dinner elegant !!
I love them cold the next day too !!
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