This is a quick and simple recipe I came up with that is fancy enough to go with anything. I prefer younger (smaller) asparagus stalks but it will work with any size.
- ½ lb fresh asparagus
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp lemon juice
- Fresh Romano, parsley, black pepper and salt to taste
Cut wooden ends off asparagus and place in a baking dish to create one layer. Pour on olive oil, and lemon juice. Toss to coat and rearrange into one even layer. Sprinkle on garlic. Dust with Romano, parsley, black pepper and salt. Roast in oven at 400 degrees until done, about 15 minutes. Asparagus can be prepared two hours early, kept in the refrigerator and baked at the last minute. Serve hot.