Roasted Asparagus

While spring and summer cry out for salads and fresh veggies with dips, fall and winter mean it's time to crank up the oven.  Roasting vegetables brings out the sweetness in vegetables and produces a nice crisp texture, while still retaining much of the nutrition.  Some of my favorites to roast are beets, squash, sweet potatoes, potatoes, carrots, Brussel sprouts and asparagus.  Here's the Roasted Asparagus recipe I use.  Even my 2-year-old will eat some of these "tall trees", as he calls them.

Roasted Asparagus

Serves: 4

1 lb asparagus

2 T extra virgin olive oil (EVOO)

 ½ tsp salt (or to taste)

¼ tsp pepper (or to taste)

¼ tsp garlic powder (optional)

lemon juice (optional)

Preheat oven to 400 degrees.  Wash and snap off tough bottom ends of asparagus.  Place asparagus in a single layer on cookie sheet and toss with EVOO, salt, pepper, and garlic powder.  Bake for about 8-10 minutes, depending on the thickness of the spears.  Shake the pan once or twice during cooking time for even cooking.  To check for doneness, prick with a fork.  It should be just tender, because it will continue cooking even when removed from the oven.  Squeeze a little fresh lemon juice over the top.