I ❤ Asparagus

    

Spring is coming so fast this year.  The asparagus is already popping up in gardens all over the neighborhood.  I love a good asparagus forest.

The asparagus was abundant at the Farmer's Market this weekend.  I couldn't resist buying a couple bundles to take home with me.

 

My favorite way to enjoy fresh asparagus is oven roasted with lots of fresh garlic and coarse salt.

Oven-Roasted Asparagus

1 lb. fresh Asparagus Spears

1 T. Olive Oil

2 cloves fresh Garlic, finely minced

1/2 t. Kosher Salt

1/4 t.  cracked Black Pepper

Preheat oven to 425°F.

Place a parchment lined baking sheet into the oven, to heat up.

Trim off and discard tough ends of Asparagus Spears.  Place the asparagus spears in a shallow baking dish. Drizzle oil over asparagus; turn spears to coat. Sprinkle with the minced Garlic, Kosher Salt and cracked Black Pepper; toss.  

Take the lined baking sheet out of the oven and arrange the asparagus spears on it evenly, taking care not to burn your finger tips. Place the tray back into the oven and roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus; turning after the first 5-6 min. Chop or leave spears whole. Eat.