Spring is finally here and the asparagus is in season, with its beautiful green stalks and familiar earthy fragrance. Roasting asparagus is a quick and easy dish for a weeknight meal or for a crowd. When purchasing these beauties look for firm stalks and closed tips. Asparagus should be used within 2 days of purchase and can be stored with the ends wrapped in a damp paper towel. You can peel the stalks for a sleek plated presentation, but it is not necessary.
You’ll need to just snap one stalk at its breaking point and then cut the remainder of the bunch to match that cut stalk. Lay the washed and cut asparagus on a roasting tray in a single layer to ensure even cooking. I jazzed up the asparagus with cherry tomatoes and toppings of lemon zest, lemon juice, toasted slivered almonds and freshly grated parmesan cheese.