Roasted Asparagus
I love a good roasted veg side. It makes dinner feel so easy when you can just toss something in the oven to cook itself. Asparagus is one of the first truly spring-y crops that you’ll start seeing at the grocery store this time of year. People don’t often think to roast it because it really does shine when it’s lightly sautéed in butter until just crisp. Roasting it on the other hand brings out a different side. It softens in just the right way and gets crispy on the ends which are my favorite little tidbits. It’s ok if your children need a little more time to come to love asparagus. Have them try a nibble and then let them feast on the potatoes and salmon ;)
Ingredients:
Makes 8 servings
2 bunches asparagus (look for thinner spears if you can find them and cut the bottom ends off)
2 tablespoons olive oil
juice from half a lemon
salt and pepper to taste
Directions:
Line a baking sheet with parchment paper and toss the asparagus with olive oil. Sprinkle the salt and pepper over top and put in the oven. It should take about 20 minutes to get the spears tender. Squeeze the lemon juice over top and enjoy!
