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Roasted Asparagus

So here’s the most simple and most divine recipe for asparagus I’ve ever encountered. In truth, I’m not sure it even really qualifies as a “recipe” since it has only three ingredients and only three quick steps. Not to mention the steps are vague and the ingredients don’t have any specific quantities, which, might scare some of you off, but it’s really not scary at all since you can tell what to do by eyeballing it even if you are not an experienced cook. And, your leap of faith will be rewarded. This asparagus is both delicious and elegant enough to served at a fancy dinner and easy enough to make any ol’ night of the week. Make ‘em and you’ll be hooked.

Incidentally, I served these on Saturday night with my roasted chicken and Susan’s latkes. It was a perfect meal.

Roasted Asparagus

Asparagus: 1 bunch for every 2-3 people you are serving

Extra Virgin Olive Oil: enough to coat the asparagus evenly

Kosher Salt: enough to sprinkle all the asparagus evenly

Pre-heat your oven to 450 degrees

Snap the asparagus spears discarding the woody base and saving the fresh portion. Place the asparagus spears on a sheet pan lined with tin foil. Toss with extra virgin olive oil until all the spears are coated evenly. Sprinkle and toss with 2-3 large pinches of kosher salt. Roast in the oven for approximately 10 minutes. Keep a close eye on the asparagus. Thinner spears will cook faster than thick ones. After the first 5 minutes test the asparagus spears with a fork to test for doneness.  Test every 2 minutes after this until the fork slides smoothly into the spear but the spear is not mushy.

Serve immediately and enjoy.