I love it when food is simple, quick and easy. Nothing could be simpler that roasting up some beautiful, brilliant green asparagus. Spring is the peak season for asparagus and the farmer’s stands are full of these spears of goodness. This recipe creates a nice blank canvas for you to add whatever tickles your fancy. I served some of this asparagus up with a side of spelt noodles with vegan Alfredo sauce. It was a delicious combination. I also love the dynamic duo of asparagus and goat cheese. Mmmmmm…goat cheese…
OK, so the 3 steps!
First preheat your oven and line a baking sheet with parchment paper.
Then cut the ends of your asparagus, line them up on the baking sheet and toss with olive oil and coarse sea salt. I like to use the really coarse sea salt to give a good hit of flavour.
Finally, roast in the oven for 10 minutes.
And there you have it! A tasty and nutritious side of veggies to accompany your meal:)
Serves 4 servings
- 1 bunch of asparagus, ends trimmed off
- 2 tbsp olive oil
- Coarse sea salt
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper
- Place asparagus on sheet and drizzle with olive oil, season with coarse sea salt
- Roast for 10 minutes