Asparagus is clearly one of my favorite vegetables. It’s loaded with vitamins and antioxidants as well as having detoxifying effects. I can’t get enough asparagus. Most people steam asparagus, but that isn’t all that enticing. Asparagus tastes incredible on its own, but this is one recipe that really brings out its true flavor and texture. And it’s easy!

1 pound fresh asparagus, trimmed
1 large clove of garlic, minced
1 large shallot, peeled and minced
2 tablespoons extra virgin olive oil
Squeeze of lemon juice
Coarse sea salt
Freshly ground black pepper

Preheat oven to 350°. While the oven is heating, wash and trim the asparagus. The best way to trim asparagus is to bend the spears with both hands, holding the tip and the bottom of the stem, till it snaps. The tough, woody stem should break right off. Snap a few spears and use that snap point as a reference to slice off the stems from the rest of the bunch. If you are using thick asparagus, you might want to peel the ends with a potato peeler to assure none of the woody stem skin is still there.

Place the asparagus in a large zip up plastic bag. Drizzle in the olive oil and season with salt & pepper. Toss in the minced garlic and shallots. Mix the asparagus, seasoning and oil in the bag shake-n-bake style. Place in the refrigerator for at least 30 minutes.

Place asparagus in a sheet pan and squeeze lemon juice over it. Roast in oven, uncovered for about ten minutes. Remove from oven and toss with tongs. Roast for another two to five minutes. The cooking time will vary based on the thickness of the asparagus is and your own personal tastes. I like mine thick, cooked through, but crisp and still bright green.

There are a slew of directions you can go with this dish. I always use olive oil, salt and pepper as my base seasoning. Instead of garlic and shallots, try any type of dried seasoning. Garlic & Herb Mrs. Dash works wonders. Emeril’s Essence Seasoning, even better! Try mixing in minced red onion, tarragon, sesame seed or sliced almond. Every now and then I’ll grate over some fresh Pecorino Romano or Grana Padana cheese over the top before roasting. Incredible!