Sometimes less is more, and that is definitely the case when cooking fresh, locally grown asparagus. It’s all very well to have asparagus in the market year round, but asparagus shipped from another corner of the globe is no better than strawberries shipped halfway around the world—pretty to look at but lacking in flavor. Save this simple, unadorned treatment for fresh, in-season asparagus that needs no flavor enhancements. This asparagus isn’t that pretty to look at, but it is wonderful to eat. For roasting, choose medium-thick spears over pencil-thin ones.
SERVES 4
INGREDIENTS:
- 1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
- 2 tablespoons extra virgin olive oil
- Coarse sea salt or kosher salt
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting pan or half sheet pan.
- Arrange the asparagus in a single, uncrowded layer in the pan. Drizzle the oil over the asparagus and roll to coat evenly.
- Roast for about 15 minutes, until the asparagus is lightly browned, shaking the pan occasionally for even cooking.
- Transfer the asparagus to a serving platter and sprinkle with salt to taste. Serve immediately
