I sort of lost track of the seasons this year, so it was funny to see that spring vegetables like asparagus and rhubarb (soon!) were suddenly available in our grocery store, when I’ve been feeling like it’s been summer for about the past 11 months. But that little reminder that the rest of the world is just starting spring made me focus on some yummy seasonal recipes!
This is actually part 1 — after eating about half the asparagus in this batch, I took the rest and transformed it into an equally delicious recipe that I’ll share with you guys next week. Healthy and perfect for springtime!
Simple Roasted Asparagus
1 pound of asparagus, ends trimmed
3 tbsp olive oil
1 tsp garlic powder
Preheat the oven to 425 degrees. Toss asparagus with olive oil, sea salt, garlic powder and freshly ground pepper, and place it in a roasting pan. Roast the asparagus for 15-20 minutes, turning the asparagus once, until the asparagus is cooked through and crispy on the edges. Remove the asparagus, set aside and allow to cool to room temperature.
Serve with roasted aioli or just plain!