And minimal clean-up (really).   Can you tell I’m on an asparagus kick this week?  I went to the grocery store this afternoon and saw some fresh asparagus, but wanted little fuss for prep and clean-up.  I decided to roast it in a foil packet in my oven, which worked beautifully and is very easy to replicate in your own kitchen.

All ingredients lined up on the foil.

Ingredients

1 lb fresh asparagus, tough ends trimmed

1 tbsp extra-virgin olive oil

juice of 1 small lemon (approximately 1 tbsp)

1 tbsp flat leaf parsley, chopped

fresh ground black pepper

Method

Preheat oven to 350 degrees.  Place asparagus in a single layer on enough aluminum foil to make a packet.  Add olive oil and lemon juice.  Add chopped parsley and then fresh ground pepper.  Fold aluminum foil over aparagus and seal edges to create packet.  Place sealed packet onto baking sheet and then into oven for 15 minutes (thinner spears will cook a bit quicker).

Sealed packet to be placed onto baking pan.

The finished asparagus.

By the way if you’re feeling a lot of love for this tasty veggie, you should plan to attend (or at least visit the website) for the Stockton Asparagus Festival which began 23 years ago.  Check it out at www.asparagusfest.com.  It could be a fun roadtrip if you live in California!  And, while you’re at it look up all of the great recipes on the California Asparagus Association’s website (yes, a whole website devoted to this veggie) at www.calasparagus.com.  I think I’ll try the asparagus with blue cheese and pine nuts.

I am a huge fan of roasting vegetables.  I realize people are inclined to be huge fans of sports, travel destinations, even cars and movie stars (I love all those things too), but when you’re looking for a simple side dish, roasting your favorite veggie answers the call.

Earlier this week, I caught Ina Garten on Good Morning America (all be it in my post-shampoo towel turban offering cheerios to my little guy) and she talked about roasting vegetables and of course, her new cookbook.