A pleasant farewell to spring and all of its springtime garden delights. Roasted asparagus with a hint of lemon, a sprig or two of rosemary, a splash of olive oil (not too much), and much needed chopped fragrant garlic cloves make this dish one of the simple reasons why I love fresh produce.
I prefer my asparagus slightly crunchy and cook it at 375°F. Any favorite asparagus recipes? Hello summertime!