Fresh asparagus, oven-roasted with an olive oil and lemon vinaigrette. Top with cheese and buttered bread crumbs for a gratin.
Oven-Roasted Asparagus
Asparagus is my number one spring veggie. Yes, I know that it's available year round these days, but out of season it's not the best in my little ole humble opinion. The spears are often tiny and tough, and not nearly as flavorful as when they are at peak and in season in April and May.
It's very easy to cook also, with my number one favorite being a butter-steamed skillet method, followed by oven roasted. I'm still working on perfecting my air fryer version!
