photo 2Asparagus is one of the first finds of spring at the farmers market.  Whether serving this at a dinner gathering or a client party it is sure to go quickly. Figure 4-6 spears per person, this recipe feeds 2-4.

1 lb. asparagus-washed
1 tsp olive oil
1-2 cloves garlic-minced or pressed
1/8 tsp salt
pinch of pepper (or red pepper flakes)

To begin, remove the woody end by taking each spear in your hands, bend the bottom end until the woody section snaps off leaving the fresh tender portion for roasting.

Place on a sheet pan and drizzle with oil.  Add garlic, salt, pepper and toss.  Roast in preheated 400° 15-20 minutes.

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Washed asparagus.
photo 4
Woody (fibrous) ends removed.
photo 1
Ready to roast.
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Great as an hors d’ ouvres!


Does your family like asparagus?  Please share with us in the comments section below.

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