ROASTED ASPARAGUS

I love asparagus prepared any which way, including raw, but this recipe is my favorite. It is a quick, easy, healthy and absolutely delicious side dish that complements most entrees and meals.

• 2 pounds asparagus, tough ends removed, rinsed and well drained
• 3 large cloves garlic, chopped
• Salt and pepper to taste
• Olive oil, about 1 tablespoon

Preheat oven to 475° F. Place the asparagus in a shallow roasting pan or baking sheet in one layer. Sprinkle with the garlic, salt and pepper. Drizzle with the oil. Roast until tender, about 20 minutes, depending on age and size, turning occasionally with tongs. These may be served immediately or at room temperature.

Note: Many recipes call for pencil asparagus, claiming that it is more tender than the thicker spears. Personally, I find thick asparagus to be just as tender, never stringy, juicier and more flavorful. You might want to give it a try.