• Kathleen Moss

It's asparagus season, so here is our favorite weeknight way to do it

Fresh asparagus is a truly ephemeral treat so try to get your fill while the season lasts. Our favorite and very unfussy way to eat it is roasted. It's nice to roast up a big batch as a side and keep any leftovers to add to scrambled eggs in the morning, toss with pasta or even just a nice vinaigrette.

Everyday Roasted Asparagus

2 pounds asparagus, woody end trimmed

1 T. olive oil

Salt and freshly ground pepper

Freshly chopped thyme leaves (optional)

A dash of lemon juice (optional)

  1. Heat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.

  2. Remove from the heat, toss with the thyme and season with lemon juice if desired.

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