This week’s harvest of asparagus marks the first real harvest of the season. In a fit of scorpacciata, we’ll be indulging in these as much as we can these next few weeks.
We never tire of them simply roasted, and tossed them in olive oil with a bunch of leafy green garlic from Meadow’s Mirth to round out the batch.
We like how oven-roasting concentrates the flavor, caramelizes the natural sugars, and crisps the edges — about 20 minutes in a 400° oven, or under the broiler if you’re watchful.
Diary of a Tomato 
Mmm, yes – roasted or grilled, that’s the best way to eat asparagus!
Truth be told, we make do with roasting until the weather warms up enough to set up the grill ;)
Simple, easy and delicious.
With such fresh ingredients, all that needs to be done to them!
It looks delicious. I ought to roast them someday. I’ve never done it. I have grilled them. I suspect the results are similar.
Very similar, it’s what we do when it’s too cold or rainy to grill ;)