Roasted Asparagus with Lemon Olive Oil

Asparagus can be found 12 months out of the year but now during the month of May you will find Fresh from Oregon asparagus at all the farmers markets.  When I am at the farmers market looking for fresh asparagus here are some of the things I look for:

1. Asparagus that is firm and not bendable and soft
2. The tips of the asparagus should be tightly closed
3. Make sure the ends of the stalks are moist and plump not dry or cracked
Once you get the asparagus home it needs to be stored in the refrigerator.  I place mine in a plastic paper with damp paper towels wrapped around the bottom stalks.

Preparing the asparagus is easy just rinse with water and cut off the tough ends.  Cut where the white purple ends meet the green part of the asparagus.

Roasted Asparagus with Lemon Olive Oil
1 pound fresh asparagus
1-2 tablespoon Capay Valley Ranches Meyer Lemon Olive Oil
Salt and pepper
Preheat oven to 400 degrees.  Place asparagus on baking sheet and drizzle with the Capay Valley Lemon Meyer Olive Oil and sprinkle with salt and pepper.  Place in oven to roast, depending on the diameter size of the asparagus stalks I will roast the thinner ones for 5 minutes and the thick ones for 10-12 minutes.

Save