It recently came to my attention that most of the simple, seasonal vegetables I make on a regular basis are not up on this blog. That's the problem with everyday cooking: the things you make all the time never get written down because you're too busy making them all the time. I'm going to try to break out of that cycle by documenting more of these easy vegetable dishes, even when the recipe is simply: coat with olive oil, salt, and pepper, and roast X minutes. Sometimes the easy way just happens to be our favorite way!
Husband is addicted to asparagus and the kids are following in his footsteps. It goes so fast I have to cook two bunches at a time.
2 bunches asparagus
1-2 Tbsp. olive oil (I just pour and count one Mississippi, two Mississippi)
Liberal salt and pepper to taste
Preheat oven to 375°F. Wash asparagus, then snap off the thick woody stems by bending the stalks near the lower third until they break. I do this two or three at a time to make it go faster. Compost the stem ends. Set asparagus on rimmed sheet pan and pour olive oil over. Sprinkle with salt and pepper and use your hands to toss until evenly coated. Arrange asparagus in single layer on pan. If you need a second pan, go for it. I'll admit it, I tend to crowd the pan so I have room in the oven for whatever else I'm cooking. Roast 7-12 minutes, depending on thickness of spears. Stems should be tender when pierced with a fork, tips should be slightly dry and, with luck, a little crispy.