1 lb. asparagus 1 Tbs. Olive oil salt to taste 3-5 cloves garlic, peeled optional: lemon juice or a fruity vinegar
Wash the asparagus and snap off the tough ends of the stalks. Drizzle the olive oil over the asparagus, sprinkle on some salt, and roll the asparagus around until all of it is evenly, lightly coated with oil. Spread the asparagus out on baking sheets, and tuck peeled garlic cloves in among it, here and there.
Roast at 400° for 20-30 minutes, depending on the thickness of the stalks. Check after 10 to 15 minutes, and when you see them getting a slightly blistered look, move the stalks around and turn them over.
The roasting time will vary. How long you leave the asparagus in the oven depends on how thick the stalks are, and even more on how you like them. If you let the thin tips get golden brown and crispy, asparagus makes an excellent finger food.
Serve the asparagus hot or at room temperature. You can sprinkle it with a few drops of lemon juice or a fruity vinegar if you like. - Updated: January 19, 2007
