It’s not only easy, it’s incredibly quick.
And, since you can roast it along with other dishes in one oven at one time, you can build your inventory!
OVEN ROASTED ASPARAGUS WITH GARLIC, PARMESAN AND ALMONDS
Spray a lined baking sheet with olive oil. Place cleaned and trimmed asparagus on the tray, sprinkle with salt and pepper and roll it around a bit just to barely coat it with the oil from the tray.
Roast 6 to 8 minutes for thicker stalks, about 3 or 4 for thin stalks.
Sprinkle 1 clove of minced garlic and a squeeze of lemon over the asparagus while still in the hot pan and roll the stalks around so they’ll get coated with the flavors. Shower with a scant bit of Parmesan and a teaspoon of slivered almonds.
PLAY WITH YOUR FOOD
If you prefer, you can top the asparagus with Feta instead of Parmesan.
RE-USE, RE-PURPOSE, RE-CYCLE
Make extra asparagus so you can make a garden omelet the next morning.
Or combine it with a few other roasted veg to make a Veg and Egg Bagel Thin Breakfast Sandwich.
You can also turn it into a quick soup by simply sauteing 1/2 of an onion in a small stockpot, adding asparagus and chicken broth and cooking it until the vegetables are very soft and pureeing it all, in the pot, with your immersion blender.