Nothing quite compares to fresh picked asparagus, a favorite spring vegetable. It’s best prepared simply, oven roasted with a drizzle of olive oil and a squeeze of fresh lemon juice.

Roasted Asparagus
1 pound fresh asparagus
1 tablespoon extra virgin olive oil
1/8 teaspoon coarse salt
Freshly ground black pepper
Lemon wedges

Preheat oven to 400 degrees. Trim and discard woody ends from asparagus. Arrange asparagus in single layer on shallow baking sheet. Drizzle with olive oil; sprinkle with salt and pepper. Bake 10 to 15 minutes until asparagus is tender and lightly browned. Arrange on serving plate. Serve with lemon wedges.
Makes 4 servings

Kitchen Tip: For extra flavor, sprinkle with fresh grated Parmesan or crumbled feta cheese just before serving.

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