Roasted Asparagus

So it took me about 23 years before I actually started eating vegetables, let alone like them. These little green sticks of deliciousness are one of my new favorites.

Ingredients:

asparagus

salt (preferably Kosher)

pepper

olive oil

1. Trim the tough, woody ends of the asparagus by twisting a bundle of them. Wherever they break is sufficient- should be about where the green color starts to fade.

2. Add 2-3 tablespoons of olive oil and roll the asparagus around in it to coat completely.

3. Sprinkle with salt and pepper to flavor.

4. Cook at 400-450 degrees for about 10-15 minutes or broil them for a few minutes. Occasionally shake the pan or roll the stalks for even cooking.

We also love to put these on the grill- either straight on the grill if it's not too hot and you have the skills to keep them from falling through, or wrap them in foil before putting them on.

The longer they cook, the softer they are, but too long on the grill and they actually turn into sticks of charcoal. They should be lightly tender when done.

I also wondered how to pick the best asparagus at the store...

"Select asparagus with stalks that are firm, crisp, and have heads that are full, tightly closed, and not discolored. Check the aroma from the bunched asparagus as it should not give off an objectionable odor. The ends of the asparagus that have been cut should be moist and fresh in appearance, not dried or cracking."

http://www.recipetips.com/kitchen-tips/t--817/all-about-asparagus.asp