Oven Roasted Asparagus

Asparagus is one of my favorite veggies. In Korea, asparagus can be expensive. I recently found it at my local mart and the price was finally reasonable. Asparagus tastes delicious cooked every which way. I usually like to steam it and cover it with a little butter and parmesan cheese, but since I’d already had it twice this week I thought I’d try a healthier option.  This delicious fresh veggie goes well as a side dish or can be added to a pasta or rice dish.

Ingredients

1 small bunch of asparagus
1 tbsp of olive oil
1 tsp lemon juice
1 clove of garlic
pinch of salt
pinch of cracked black pepper

Directions

Preheat oven to 400 ̊ F (200 ̊ C). Break off the ends of your asparagus. Sometimes, it’s sad to see a few inches of your beautiful asparagus discarded, but don’t worry, those discarded ends are the woody bits and are lacking in moisture. The asparagus will break naturally where the woody part meets the fresh green part. Next, lay the asparagus out on a cookie sheet. Drizzle the olive oil and lemon juice over the asparagus. Then, put the garlic through a garlic press and spread over the asparagus. Use your hands and don’t be afraid to get messy! Sprinkle the salt and pepper over the asparagus and pop in the oven for about 15 minutes.

                                                                        Serves two.