Asparagus used to be one of the vegetables that I would avoid like the plague. I have distinct memories of sitting in my spot at the dinner table crammed against the wall refusing to eat it, being told that it was too good for me anyway, and then feeling proud of myself for not having to eat a foreign green stick. Then I actually tried asparagus a few years ago, during the much looked forward to post-teen era. NUM. Anyway, I thought that making asparagus would be a big ordeal, and never considered making it for myself. Until I realized that asparagus is the probably one of the easiest vegetables to prepare. I haven't deviated much from my basic recipe, which consists of asparagus, sea salt, olive oil and lemon. Honestly, I haven't found much need to. Yet.
1 bunch of asparagus
extra virgin olive oil
What you need to do:
Preheat oven to 450 degrees
Line a pan with tin foil
Coat asparagus with olive oil and arrange the stalks. Use a brush (or hands) to apply oil.
Sprinkle sea salt over the stalks
Squirt a small amount of lemon juice over the stalk arrangement.
Bake for ten minutes.