Roasting asparagus preserves its flavor and color. The garlic and olive oil makes it tasty. Use fresh asparagus for this very simple recipe. The stalks should be bright green and firm.

INGREDIENTS

1-1/2 lbs. fresh asparagus (medium sized)
2 or 3 garlic cloves, 1/2 minced and 1/2 sliced
2 tspn. olive oil
Salt and black pepper to taste
Hot pepper flakes to taste
Lemon wedges, as garnish

DIRECTIONS

Heat oven to 450-500 degrees.

Rinse asparagus and break off tough ends. Place asparagus in a shallow roasting pan, and coat with oil. Sprinkle with garlic. Add salt, black pepper and pepper flakes to taste. Roast uncovered for 6-10 minutes, shake to keep from sticking to pan. (Time depends on size of asparagus; you want the asparagus to be fork tender) Plate and serve with lemon wedges.

Make about 4 small servings.

Serve as a side dish or served with seasoned rice (made with chicken stock or clam stock) and lemon broiled fish. If you decide to serve these roasted asparagus with fish, remove the vegetable and set aside. Then add the juice of a lemon to the warm pan and stir to blend the into the olive oil garlic mixture. Spoon mixture over the fish when you plate it.

Serve as an appetizer, allow the roasted asparagus to cool. Then roll one or two (depends on size) asparagus stalks in thinly sliced proscuitto (or plain ham) or turkey breast that has been lightly coated Dijon mustard. Secure asparagus rolls with a toothpick. Place on large platter with Roasted Peppers In Olive Oil (see recipe in Related Links), marinated artichokes, black olives, hard cooked eggs (halved) and sliced pepperoni. This makes a good looking presentation. This is the kind of dish that looks like it took all day to make.

Hints
*One pound of asparagus equals 12 to 16 spears, when 8 to 10 inches in length and approximately 1/2 to 3/4 inch thick. Allow about 1/4 pound asparagus for one small serving.
*If you have leftovers, slice asparagus on an angle, then add slices tomatoes and crumbled cooked bacon. Sprinkle with a vinaigrette. Great side salad with halved soft or hard cooked eggs. Try hard cookes eggs with a little of the Fiery Mayonnaise recipe. See Related Links.

I love vegetables, my mom could always count on me to eat my veggies. I still eat them first. Jack-Bishop has written a wonderful book titled, Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes. If Bishop looks familiar, he is on the food television shows, America's Test Kitchen and Cook’s Country.