Fresh Approach Cooking

Spring is finally here, and I for one and beyond excited. I wore a skirt and sandals yesterday and it was divine. My favorite flowers are in bloom and love is in the air. At the farmers market, strawberries are bursting with flavor and asparagus is finally thin and inexpensive. In these last few chilly nights I like to make this recipe for roasted asparagus. They come out a little blackened, but amazingly sweet and full of flavor. Try it and you will be converted. Enjoy!

1/4 cup olive oil
zest of one orange
large pinch of red chile flakes
2 pounds, thin asparagus, trimmed (hold each stalk gently with two hands and let snap. discard the woody end)
Coarse salt

Preheat your oven to 400F.

Meanwhile, in a small pan, gently heat the oil, zest and pepper flakes until you can just smell the orange, (about 3 minutes) then remove from heat and allow to cool slightly. (This can be stored in an airtight container for up to a week.)

Toss the asparagus in about 2 tablespoons of the oil. Arrange in a single layer in a baking dish and sprinkle with coarse salt. Roast for 12-15 minutes, turning once, until the asparagus is darkened. Remove and serve immediately.

Serves six

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Labels: Gluten Free, Low-Carb, Side-Dish, Vegan