Oven Roasted Asparagus
I’ve said it a million times, when asparagus are in season from Edgar Farms, I eat them everyday, sometimes twice and I don’t eat them again until the following year. Last year I shared an Asparagus + Radish Salad with Green Onion. I love asparagus all ways, but perhaps my favourite is simply roasted or even boiled in a bit of water and tossed with butter and salt — the key with asparagus is not to over-cook them.
olive oil
thin lemon slices
salt and pepper
Preheat your oven to 425F. Toss the asparagus with a tablespoon or so of olive oil, season with salt and pepper. Lay in a single layer on a heavy based baking tray, top with lemon slices. Bake in the oven for 5-10 minutes, depending on the thickness of the spears. You want them to still have a bit of bite. Serve on a platter with the lemon slices.