Roasted Asparagus

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I couldn’t figure out how best to coat the asparagus with oil and salt, so I created a “sling” out of the foil to roll it around then sealed to bake. This recipe is the next best thing to the story Stan tells from his childhood: there was a fire in the field near their home and they smelled something heavenly. The fire had roasted the asparagus growing around the perimeter of the field, which made for the best asparagus he’s ever eaten. If you don’t have a field on fire next to your home, try this recipe. It’s pretty good.

1 large bunch asparagus (2-3 lb)

Olive oil

Salt, good quality (like the “Sel Fin de Guérande”, from Bretagne)

Pepper, if you want

Wash asparagus and snap off tough ends and discard them, or peel off tough part with vegetable peeler. Let spears air dry, or pat dry with towel.
Prepare to bake & roast. Line a large jellyroll pan with heavy-duty tin foil, cut 4-inches longer than the length of the pan. Cut a second piece of foil, same length, and save as a cover.
Lay asparagus on top of foil in pan, drizzle with olive oil and sprinkle with salt & pepper. Pick up ends of foil and, holding like a sling, roll asparagus back and forth to make sure everything is covered in oil and salt.
Cover asparagus with remaining foil and crimp closed around all 4 sides.
Bake at 425º for 15 minutes. Uncover and bake until tender when pierced with a knife, 10-15 minutes more.
Serve by itself (heaven), or on a platter with arugula greens w/ lemon wedges, thin shavings of Parmesan and garlic mayonnaise.

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