Last night I splurged on dinner from Noodles & Company, which I have unofficially dubbed “fresh fast food,” because it’s fast but lacks the unhealthy stigma that accompanies traditional fast food restaurants. One of the signs advertising a dish reminded me that asparagus is in season. And of all the ways to prepare the fresh, crisp, green spears of springtime, simply roasting them is my all-time favorite.

Tip: Enjoy fresh produce when it’s in season. You’ll have more luck finding it locally meaning it’ll taste fresher. And usually if you shop at a local farmer’s market, you can purchase the amount you need rather than the pre-measured bundles at the grocery store. Just ask the vendor; most are very friendly and accommodating.

Recipe: Roasted asparagus (Adapted from Simple Vegetarian Pleasures, by Jeanne Lemlin)
Serves 1

5 - 6 spears asparagus, washed
1 tsp olive oil (approximately)
Salt (preferably coarse kosher salt)

Preheat oven to 425 degrees. Cut off the white bottoms of asparagus and discard them. Remove any tough skin at the ends with a pairing knife.

Place asparagus in a roasting pan or baking sheet and drizzle olive oil over top. Either toss asparagus with tongs or roll spears around with your hands so they are evenly coated with the olive oil. Sprinkle with salt to taste. Bake about ten minutes or until tender when pierced with a fork.

Serve as a side dish, or add to pasta or rice with grilled chicken or shrimp.