Roasted Asparagus

Asparagus is one of the most loved veggies, with a mellow and delicious flavor that uniquely says spring. A favorite way to enjoy it is to pick and eat it right there in the garden. Those spears surviving a trip to the house are equally wonderful whether steamed, sauteed, roasted, or added (at the last minute) to a stew. However you choose to prepare it, don't overcook. Asparagus is best while the spears are tender but still firm. Here is a recipe for roasting it.

Asparagus spears, trimmed
Extra-virgin olive oil
Sea salt
Freshly ground pepper
(optional) Balsamic vinegar
(optional) Parmesan cheese for grating

Preheat oven to 400 degrees.

Drizzle the spears lightly with olive oil. Toss to coat. Arrange the spears spaced apart in a single layer on a baking pan. Sprinkle lightly with sea salt and pepper. Place in the oven and bake for 15 to 20 minutes until lightly browned and just beginning to turn tender. Remove from the oven, and arrange on a warmed serving dish. Sprinkle with a few drops of (optional) balsamic vinegar and grate (optional) parmesan cheese -to taste- over the top.