Looking for an easy weeknight side dish to complement your meal? Roasted asparagus is healthy and pairs well with virtually anything; fish, beef, pork, or chicken. There really are an infinite number of pairings for this dish. Or, keep it vegetarian and gluten free by serving it with eggs any style, stuffed portobello mushrooms or gluten free pasta. To make this dish, all you’ll need is a sheet tray, cutting board and knife. Enjoy this simple to prepare and super delicious side dish any night of the week. 

Roasted Asparagus (Serves 4)

• 2 bundles of asparagus
• 3 tbsp. olive oil
• pinch of sea salt + pepper

Method of Preparation 

Start by cutting off the bottom portion of the asparagus, about 1-2 inches. Usually asparagus comes bundled with 2 elastic bands and I like to use the elastic on the bottom as a guide for where to cut the stalks. Place your knife right below the bottom elastic and cut the stalks there. Some people also prefer to peel off the triangular shaped leaves on the stem itself but I don’t find it necessary for this recipe. Place the cut asparagus onto a sheet tray large enough to spread the asparagus into an even layer. Sprinkle with a pinch of salt and pepper and drizzle with the 3 tablespoons of olive oil. To evenly coat all the asparagus, take your hands or a spoon and turn the asparagus over in the oil to ensure all sides are well-coated. Place in the oven at 350 degrees for approximately 20-25 minutes.

Enjoy!