BY Elizabeth Yeter

I love seeing those perky bundles of springtime asparagus lined up at the grocery store. If you’ve never tasted these green stalks before, have no fear! Cooking them is actually really easy. Lately I’ve been obsessed with brussel sprouts, but asparagus used to be my absolute favorite vegetable. I like fast and foolproof recipes, and this is one of them. Even if you undercook/overcook them, they’re still yummy. So give it a try during the warm months when asparagus is plentiful and cheap!

Simple Roasted Asparagus

Ingredients:

One bunch asparagus

Olive oil (about 3 tablespoons)

salt and pepper to taste

Directions:

1. Preheat oven to 425⁰

2. Remove bottom joint of asparagus stems (this part of the asparagus is woody and will snap off easily at the joint)

3. Lay asparagus down on a sheet pan.

4. Drizzle olive oil over asparagus

5. Sprinkle with salt and pepper to taste

6. Bake for 10-15 minutes, depending on the thickness of the asparagus and how well you like them done.