This is a quickie recipe for roasted asparagus that's really more of a technique. This works with both skinny asparagus and the thicker kinds. I prefer the former because I love how tender they get, but you might have your own preference.
An easy toss with olive oil, salt, and pepper, plus ten minutes in the oven, and you'll be set with an easy side dish that's just as delicious cold as it is hot from the oven. Make these the night before, pop in a Tupperware container, and leave in the fridge overnight. When you get to your picnic site, shave a bit of Pecorino Romano cheese over it and let people help themselves. Also great when chopped up and tossed with pasta or even in a sandwich!
I'll continue posting picnic recipes this week, but in the meantime, let me know what your favorite picnic dishes are in the comments section.
1 pound asparagus (I like the skinny kind, but pick whichever you prefer)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Preheat your oven to 400 degrees
Trim the ends of your stalks (about 1-2"). Save these tips in a freezer bag; they're great for soup. Toss the spears in a bowl with the olive oil and make sure that all the stalks are coated evenly.
Spread the spears out in a single layer on a large baking sheet. To make clean-up easier, line with parchment paper. Sprinkle with the kosher salt and freshly ground black pepper.
Place in oven and roast for 10-12 minutes, or until the spears are lightly browned but still have a hint of crispness.
Remove from the oven and either serve immediately or serve at room temperature. Can also be refrigerated and served up to 24 hours later (either cold or room temperature)