Poor veggies, they have a bad rap. Veggies are the ones left on the plate. The ones the kids sneak to the dog under the table. The ones getting scraped into the side of the sink with the garbage disposal in it. But why? Perhaps it's the preparation? Maybe. Last night with our Steel Head Trout, I made some roasted asparagus. Asparagus is delightful this time of year, it's tender shoots calling to me as I zip through the grocery store. Asparagus is also a sign of spring, and that makes me smile. If you are already a lover of asparagus, you probably just steam it. Good-yes. Fantastic-no. Roasting asparagus intensifies the flavor and allows this vegetable to live up to it's full potential. Clean your asparagus, dry it off, lay it out on a baking sheet (I like to use parchment paper under), drizzle with extra virgin olive oil and season with kosher salt and fresh cracked pepper. Roast in a hot oven (425 degrees), until they just start to shrivel. Really tasty! If you have never prepared asparagus, no better time than the present. After all, spring has sprung and the tender asparagus is just begging to show you what he's made of-give him a chance...
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