I love roasting asparagus – it’s so easy, and I put foil under the asparagus to keep the clean-up minimal. Just wash, trim (asparagus naturally breaks at the stalk end at the perfect point if you break by hand), and roast!
Ingredients:
- 2 pounds asparagus, washed and ends trimmed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon chopped tarragon leaves
- 2 teaspoons garlic
- 1 tablespoon lemon juice (equivalent to ¼ lemon)
- Salt and pepper (add to taste, at the end)
Directions:
- Preheat oven to 375 F
- Pile asparagus onto a baking sheet
- Combine olive oil, tarragon, garlic and lemon juice, and pour over the asparagus spears, turning them to make sure they’re covered evenly
- Sprinkle lightly with salt and pepper
- Roast for 15-17 minutes
