It is spring! I know. Birds are everywhere, actively remodeling their winter abodes or creating new ones. My husband and offspring have oiled up the chain saws and started on wood for next winter. Daffodils, lilacs, tulips, and flowering fruit trees abound. But the best sign of all is when the price of asparagus drops to a point where I can make it regularly. For me, simple is best.
Preheat oven to 400 degrees.
Asparagus, trimmed and placed in a 9 x 13 pan.
4 cloves of garlic for every bunch of asparagus, crushed and sprinkled over the asparagus.
Toss with a minimum of olive oil--less than a tablespoon per bunch--then salt and pepper,
and roast for 20 minutes. Some tips will be crunchy--if you want to avoid that, roast 16 minutes.
Serve as is, or toss fresh lemon juice or aged balsamic vinegar on them and serve.
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