I don't think asparagus is even properly in season yet, but it looked so lovely when I was at the supermarket that I couldn't resist. Here's what I did with it:
- Preheat the oven to 450 degrees F.
- Break off the woody bottom ends of the asparagus spears. Put them on a baking sheet. Sprinkle with salt and drizzle liberally with olive oil.
- Roast in the oven for about 15 minutes, or until they're cooked through and starting to brown a bit. Give the pan a good shake or roll the aparagus around a bit with a spatula to encourage them to brown evenly. (My asparagus always end up more browned on one side than the other. It's fine.)
Make more than you think you need - these get eaten fast.