Veggies are soon coming into season, and I'd like to share some of my favorites in the coming posts...
1 lb. asparagus spears
Italian dressing, or other desired vinaigrette
Preheat oven to 425 degrees F. Cut off several inches of the lighter end of the stem on each of the asparagus. Lay veggies onto a jelly roll pan in a single layer. Coat asparagus with Italian dressing (I also like to use a olive oil and balsamic vinaigrette). Roast for 10 minutes, or till asparagus is as tender as desired.
Other additions may include mushrooms or sliced almonds.
Also, I have roasted asparagus with olive oil, and sprinkled with fresh grated Parmesan cheese....yum!