It's no secret that I love stuff that's roasted.
New favorite: Ina Garten's Roasted Asparagus. (God, I love that woman!) I have done this several times already this spring! It could not be simpler… preheat the oven to 400F; wash and prep as for any other method; I dry the spears off a little bit and then spread in a single layer on a baking sheet. Drizzle with just a little bit of olive oil and sprinkle with sea salt; I shake and rattle the pan a little bit to distribute it evenly and so the spears are "coated" all around. Since it's often just two of us, I usually make only a pound at a time and decrease the cooking time a bit. But not too much, because OMG, the ROASTY YUM!! I just love how some of the smaller spears get kind of CRISPY — and especially the tips — and I even said to Rusty tonight, as I gobbled 'em up, that parts of them are almost like ASPARAGUS CHIPS!
Strange but true, and so delicious.
Happy weekend, people!