Roasted Asparagus, YUM

RAY

Asparagus is BEAUTIFUL this time of year! Huge, tasty and amazing.

Rinse the asparagus clean and trim the ends. 

There are two accepted ways of trimming the ends. 

One is bending until they snap- I prefer the second way, which is to look at the root end and notice the color change. It is usually about 1 inch from the end but can be anywhere from 2-3 inches. After you trim the end look at the color on the inside of the stalk. It will be more green than white. 

Chop either 2-3 scallions or what I used was 1/3 of a shallot sliced. Shallots are so delicious roasted. 

Place the shallots on a baking sheet. On top of the shallots place the cleaned and trimmed asparagus evenly on the baking sheet.

Salt and Pepper to taste. Drizzle with olive oil.

Use your hands and make sure the asparagus is completely coated with the seasonings.

Bake for 25 minutes in a 400 degree oven.

The baked deliciousness! So yummy.