The Sunday Recipe: Roasted Asparagus



Maybe I have an odd child, but she LOVES roasted asparagus. It’s spring and I’ve been seeing it on sale in the stores here in New York State, probably brought from somewhere farther south. Next time you do a grocery run, or you have someone do one for you, grab a bunch and give it a try. When you bring it home, stand it upright in the fridge, in a mug with an inch of water, until ready to use.

Roasted Asparagus

  • 1 bunch of asparagus
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of sea salt
  • Fresh ground pepper to taste
  1. Snap off the bottom end about an inch up. (You’re looking to eliminate the woody bit.)
  2. Break the rest of the spear into bit size pieces, about an inch in size.
  3. Rinse the pieces in water then drain.
  4. Lay the pieces out on a kitchen towel then pat dry to eliminate most water.
  5. Toss in a bowl with the olive oil and seasonings.
  6. Bake for 20 minutes, stirring once halfway through.
  7. Enjoy!

The munchkin enjoyed them recently with leftover fried scallops from a local diner.


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