Spring is finally here! Hasta la pasta, puffy coat. I hope you enjoy your year in the back of the closet because I hate you and I never want to need you again. (Is it pathetic that I thought about deleting that sentence because it sounds mean? Don’t answer that.)
To celebrate springtime and the return of sunshine (er, eventually) I roasted purple asparagus. Besides tasting like freedom from the hegemony of puffy coats, it was remarkable — roasted until it lost its woodiness, but not its crunch, sweet and grassy tasting, and brightened up with a squeeze of lemon juice. I made this last weekend and The Boyfriend and I snacked on it all afternoon while we hung around the apartment and enjoyed the view of a dreary, drizzly (but warm!) Saturday. It was really romantic, but in the casual way that just spending the day hanging out with the person you love can be romantic. And then we both had stinky pee and that was romantic, too.
- 1 bunch skinny asparagus (I used purple asparagus, but any color would work fine)
- Olive oil
- Salt and pepper
- 1 T. lemon juice
- Preheat oven to 325 degrees. Snap the hard, woody ends off the stalks of asparagus. If you pinch asparagus on the cut end and in the middle and bend the asparagus until it breaks, it will usually snap off the bad part and leave you the good. Arrange in a single layer on an aluminum foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 5-10 minutes, until the asparagus gets browned on the bottoms. Drizzle with lemon juice and serve.