When asparagus is in season, I see it all over for $.99 cents or $1.00 a pound! Traditionally, we know that one way asparagus can be served is steamed with a hollandaise sauce (made with egg yolks, lemon and butter). Roasting is a simpler preparation allowing the wonderful flavor of asparagus to stand on its own. This is an easy recipe that will soon become a favorite!

1  pound fresh asparagus, trimmed
1  tablespoon butter, melted
1  tablespoon olive oil
Salt and pepper to taste

Preheat oven to 425 F. Asparagus can be “trimmed” by holding the part of the bunch with one hand right below the florets. Then bend the spears close to the other end with your opposite hand. The spears will break easily at the point where it becomes tough. (You can also simply cut off the lower 3 inches or so of the stalks.) Place asparagus spears in one flat layer on a 10 x 15 x 1 inch sheet pan. Combine melted butter and olive oil. Drizzle over asparagus. Sprinkle with salt and pepper. Roast uncovered for 5-7 minutes. Makes 4 Servings. Enjoy!