Easy 10-Minute Roasted Asparagus

It is Spring and that means it’s asparagus season. I find it difficult to believe that until a few years ago, I thought I hated asparagus. Now, it’s one of my very favorite vegetables. These green spears are one of the very first crops of the year and they have a very short growing season.

When selecting asparagus, look for firm, thin stems with deep green or purplish closed tips. Use asparagus within a day or two after purchasing for best flavor. Store in the refrigerator with the ends wrapped in a damp paper towel, and be sure to place the asparagus in the back of the refrigerator away from any light, since folate (which asparagus is packed with) is destroyed by exposure to air, heat or light.


Easy 10-Minute Roasted Asparagus

Ingredients:

Bunch of asparagus

Olive Oil

Sea salt

Cooking Instructions:

1. Wash asparagus and break off the ends of the stalks.

2. Drizzle with olive oil and sea salt and spread on a cookie sheet.

3. Heat oven to broil and cook the asparagus under the broiler for 5 minutes. Turn the asparagus and cook for another 5 minutes.