Spring Green

BACK TO BASICS | by JEAN GALTON

SPRING IS GLORY TIME FOR ASPARAGUS. A welcome sight in the grocery store, locally grown asparagus is one of the first real signals that winter is close to being over. And although you can cook the stalks many, many different ways, my favorite way is to roast them.

© ANGIE NORWOOD BROWNE

Simple Roasted Asparagus
Serves 4

1 1/2 pounds asparagus, tough ends trimmed off
2 tablespoons extra-virgin olive oil
Salt and pepper
Parmesan shards or crumbled feta (optional)

Preheat the oven to 500°F. Toss the asparagus on to a baking sheet and drizzle with the olive oil, salt and pepper. Mix well and roast, shaking the pan a few times, until browned and tender, about 8 to 15 minutes. Sprinkle with the cheese if desired.