Roasted Asparagus

The last several months, Scott and I have been eating more roasted vegetables with meals.  We’ve roasted beets, broccolini, carrots, asparagus, brussel sprouts, portobello mushrooms, and cauliflower.  All are delicious and taste so good after being in the oven at a high temperature with just a bit of olive oil and salt and pepper.  With asparagus in season, I thought I’d feature it today.  I’ve also started using oil spray rather than tablespoon fulls of olive oil.  I love how you can use the oil of your choice in smaller amounts.  Do you use an oil sprayer?  Do you have a favorite?  Please share in the comments if you do.  We use the one from Williams-Sonoma and I’d love to hear from you if you use an oil sprayer too.  Tips and suggestions welcome!

Roasted Asparagus

1 bunch fresh asparagus

olive oil spray

salt, to taste

ground black pepper

Preheat oven to 400 degrees.  Wash and trim ends of asparagus.  Spray roasting pan and place asparagus in the pan.  Spray asparagus with olive oil and season with salt and pepper.  Toss asparagus in pan, using your hands.  Roast in oven for 15 minutes.  Enjoy!