Roasted Asparagus

Perhaps you remember a past post in which I divulged my love of roasted brussels sprouts (see: Roasted Brussels Sprouts: A Love Affair on 10/15/09). This is simply an addendum which emphasizes the beauty that develops from simple vegetables when roasted. Their natural sweetness (yes, veggies can be sweet) is enhanced and, when combined with a few simple ingredients, a wonderfully balanced flavor emerges and lingers pleasantly on the ol' tastebuds.

Trim off the tough, fibrous ends of the asparagus. Place on a baking sheet lined with aluminum foil and toss with extra-virgin olive oil, fresh lemon juice, grated (or finely minced) garlic, salt, and black pepper. Roast in a 425-degree oven for about 25 minutes, or until tender and the tips are crispy. (Cooking time may vary depending on the thickness of the stalks. If you have larger, more mature asparagus, you may need to add 10 minutes or so to the oven time.)

This side dish can be served alongside, oh...anything, really! Tonight I munched on these and boiled up some store-bought mushroom ravioli. Delicious.