Here's a great vegetable side we had tonight!
Roasted Asparagus
Preheat oven to 400. Take 1 lb bunch of asparagus and bend each stalk so that the bitter ends are discarded. Place a piece of tinfoil in a baking pan and place asparagus on tinfoil. Drizzle olive oil on asparagus and rub so that stalks are covered with light oil coating. Sprinkle kosher salt over dish. Roast for 7 min for thin stalks, perhaps 10 for thicker stalks. Do not overcook or asparagus will be stringy - you still want it to have some crunch. Also good with a sprinkle of shredded parmesan cheese over top once you serve it.
Perfect for this time of year when asparagus is in season and so fresh!
We also had a raspberry shallot chicken that was nothing to write home about and a basic tomato and fresh mozzarella salad.
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