Roasted Asparagus

Well, these couldn't be tastier OR easier.  So what's not to love?  I usually don't buy asparagus, not because I don't love them, but because of the cost.  They tend to be a pricier veggie but I actually broke down and bought some last week.  It was almost the end of the season and they were locally grown too, so there you go. Anywho, I guess I'll get right to it....

Roasted Asparagus ~ from my mama

Asparagus
Extra virgin olive oil
Salt and pepper (freshly cracked, if you have it)

Preheat oven to 400 degrees.

Rinse and trim the ends of the asparagus.  A neat little trick to trim the ends of the asparagus is to snap off the end of one, just by bending it near the end to break in two.  It will snap at the natural break point, and then you can use that as a guide to trim off the rest of the ends of the other asparagus' (asparagi?).

Place asparagus on baking sheet or baking stone and drizzle with olive oil.  Place in oven and roast until asparagus is tender, but not over cooked, about 10-15 minutes.  My asparagus was a little thicker, so they took closer to 15 minutes.  Sprinkle with salt and pepper, to taste and serve.

♥ ♥ ♥ ♥ ♥
 
 And a little wish for my Mom and Dad......happy anniversary!  
 
They have been married 36--count 'em--36 years today.  
 
I love you both!  
 
♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap