There are few vegetables I like more than asparagus. In fact, after mushrooms they may just be my favorite. (Are mushrooms a vegetable or a fungus? Are the two categories mutually exclusive?) And there are few ways to better prepare them than roasting. Yesterday these asparagus first found their way to my stomach as part of dinner. I then chowed down on them as my 2AM “my roommate convinced me to stay up and watch Panic Room” snack. Clearly they serve a multitude of empty stomach needs.
Make some asparagus tonight for dinner, or a midnight snack, but, if you live in Chicago, only after you play in the sun all day. It is after all the first beautiful day May has given us. Exaggeration? Barely.
Serves 3-4 as a side
2 pounds fresh asparagus
Freshly ground black pepper
Balsamic Vinegar (optional)
Preheat the oven to 400 degrees Farenheit.
Break off the tough ends of the asparagus. (Place your left hand about halfway down the stem and your right at the end. Bend the asparagus and let it snap naturally.) Place the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, or until tender but still slightly crisp. Drizzle with balsamic vinegar if desired.