Roasted Asparagus

Most days I let the boy choose what we have for lunch, but today he is with his Grandpa and I get to choose - plus, I'm only cooking for ME!!  One of my favorite side dishes is roasted vegetables, because it's easy and very delicious!  Today I just happened to have a bunch of asparagus handy so that's what I'll share with you today.
 When purchasing asparagus at the grocery or market you want the smallest stalks possible, they are more tender and tasty.  If the stalks are larger than you index finger I pass and just buy extra broccoli ;-)
To clean the asparagus run them under cold water to rinse, hold the stalk loosely between your thumbs and index fingers until the stalk snaps. The stalk will naturally snap between the tender vegetable and the woody base.
Lay your stalks our on a clean cooking sheet, I prefer to use a jelly roll pan when roasting veggies.  A jelly roll pan has a nice lip around the edge to keep all the seasonings and goodness on the sheet and not in the bottom of your oven.  Drizzle a couple of tablespoons of olive oil on your asparagus so that you seasonings will stick, not too much though you don't want them swimming.
I like to keep my seasoning simple, usually some salt, pepper and an herb of choice.  Dill is excellent on most any vegetable, so are thyme and rosemary.  Today I just added some granulated galic, super simple but oh, so tasty!
To roast vegetables you simply place them in a 400°-425° oven until they begin to char. depending on how done you would like them you can turn them over and char the other side or take them out after about 10 minutes.

I happened to have some fresh lemons today so I drizzled a bit of lemon juice on the asparagus and that little bit of lemon really brightened the veggies.

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