I love Spring vegetables.
Asparagus is in season right now. It's cheap and plentiful.
It's also versatile. They can be steamed, sauteed, or roasted.
Last night I roasted them.
Start with nice firm stalks.
Not too fat or skinny.
(Just like me.)
Make sure the heads aren't all shriveled up or worse, slimy.
I like to leave the bottom rubber band on when I cut the bottom portion off.
The bottom inch or so is super hard.
Chop it off.
See? A nice little bundle.
I discard the ends and save the rubber bands for my library. I hope they don't mind asparagus printed on them.
I'm all about recycling.
Place the cut asparagus in a colander and rinse them thoroughly.
I've had sandy asparagus. Not good.
Place them on a baking sheet and drizzle with olive oil, salt, pepper, and if you have it, some roasted garlic.
I just mashed up some cloves and smeared them on the asparagus.
Bake at 425 degrees for about 10 minutes till fork tender.
Don't overcook them. Asparagus get mushy and kinda gross if you do.
Remove asparagus from baking sheet to a pretty platter and pour the drippings, the garlicky salty drippings, all over.
Dinner is served.
Wishing I had leftovers,
The Lunch Lady