For years I have loved asparagus. I’ve always thought of it as the classiest vegetable. A few weeks ago, I wanted to try something new with it (I usually just steam it). I looked online for some roasted asparagus recipes and found out it’s the easiest thing to do! And it’s so tasty!
Here’s how I did it:
First, preheat your oven to 425 F. Then take your spears of asparagus (I used two bunches because I was taking it to a family dinner) and wash them thoroughly.
Once they are all washed, cut off the ends. I always cut them diagonally. I’m not sure if it’s because I read that you’re supposed to do it that way, or just because I like it. 
After you’ve cut off the bottoms, put all the spears (or as many as your bowl will hold) into a large bowl. Add some olive oil (I used about 2 tablespoons of EVOO), and mix it to ensure everything is covered.
Place the spears on a large cooking sheet. Make sure they are evenly distributed, and try to put them in one layer.
Make a small mixture of parmesan and spices. You can use whatever spices you like. I used about 1/4 cup of parmesan, and 1 tablespoon of basil, rosemary and pepper (this would be really good with oregano, but I didn’t have any). Sprinkle the mixture all over your asparagus. Next, take any remaining oil from your bowl and pour that over top.
Place your cooking sheet in the oven for 12 minutes. Remove from oven and either place on a serving dish or in a bowl (easier for travel if you are taking this to a dinner).
Most important of all, enjoy!
Let me know if you try this and how it turns out!
