I haven't been posting to S&S like I'd like to the last couple of months- work has been busy, I've been traveling for the holidays, it's a cold walk to the grocery store, and it's too dark when I come home from work to take pictures of the food I make for dinner... So even though I think of posting often, I've been battling a winter cooking depression! So many amazing recipes have crossed my mind, and I do plan to post them eventually, but when I decided to write a post today, I decided I needed something easy. Something easy but oh-so-good. Easy for me to help guide me out of my cooking depression, and easy for you to bring into your kitchen. Sometimes those are the best recipes anyways, right? The biggest bang for your buck, if you will. For the amount of effort this requires, you'll definitely love it (as long as you like asparagus!). You might scoff at how intuitive and simple this recipe is, but I have to be honest- it surprises me to hear how many people haven't roasted asparagus before! I think it's the best way to prepare asparagus. Actually, I pretty much prefer every vegetable roasted. It's so easy and I think it brings out great flavor- especially when you use vegetables with a higher sugar content and they end up caramelizing on the edges. Yummmm. So ya, give this a try if you haven't before- you can use it as a great side for any meal and it will take you hardly any effort at all!

roasted asparagus

1 lb asparagus
Olive oil
Kosher salt

Preheat the oven to 425 degrees. Prepare the asparagus by rinsing well and breaking off the ends where the stalk naturally breaks. Coat with olive oil and season with salt and pepper and lay out on a baking pan. The less crowded the pan, the more the asparagus will brown. I try to leave space between each stalk because I like it more roasted! Bake at 425 for 20 minutes, flipping half way. That's it! Easy enough, right?

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