Simple. A beautiful word for busy nights and holidays.
Easter is in a few days, and with asparagus in season, you can heighten its sweetness by a simple 10 minute roast in your oven. Drizzle with a touch of olive oil and sprinkle with a pinch of sea salt (or any salt will do) and pepper and you have a sublimely delicious, sophisticated side dish for any meal.
Roasted Asparagus with Olive Oil and Sea Salt
1 pound asparagus
1-2 teaspoons extra virgin olive oil
1/4 teaspoon sea salt (or kosher, or regular)
pinch of ground pepper
Preheat oven to 425 degrees.
Rinse asparagus and trim off any woody ends. Pat fully dry. Place on a cookie sheet, preferably with a rim to prevent rolling off.
Roast 8-12 minutes, depending on the thickness of asparagus*, or until tender and a touch of browning on the tip of the spears.
Remove from oven and drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
Life is sweet,
*Fun food fact: did you know there are male and female asparagus? The thick ones are female, the skinny, male.