Roasted Spring Asparagus

*roasted asparagus

This winter took SO LONG to break…for me the 1st signs of light are tulips and asparagus- so when I walked into the River Valley Co-Op and saw beautiful bunches upon bunches of purple tipped asparagus, I knew spring had finally sprung. I am of the school that the simplicity of the main ingredient is what makes beautiful food- this is literally asparagus with a touch of garlic, olive oil, lemon, salt and pepper. You can put them on the grill to give an earthy char taste but they are equally exquisite done in a countertop broiler.

1 bunch asparagus- cleaned and trimmed

2T Extra Olive oil

1t pink salt

1/4t black pepper

1 clove garlic, smashed and minced

1/4 one lemon- juice

Preheat the oven to 425 degrees.

On a small pan or oven proof dish, lay out the asparagus, as thinly as possible. Drizzle the oil over and add the other ingredients except for the lemon. With your fingers, toss the stalks with the  ingredients. Roast for 10-12 minutes or until tender.

Sprinkle with fresh lemon juice and season to taste with more salt and pepper if needed. Serve hot, warm or cold.

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