Roasted Asparagus

Guy has been enjoying asparagus when we have it at other people's homes, or the pickled asparagus made by our friend Carrie. Since spring is nearly upon us, I decided to purchase some at the market yesterday. Since we've had good luck roasted various vegetables all winter (potatoes, sweet potatoes, cauliflower, onions, etc...), I thought I'd try the same preparation technique for the asparagus.

I went online this afternoon and found this recipe:
http://www.cookingforengineers.com/recipe/101/Roasted-Asparagus-Spears

Not only is it simple, parts are quite funny. If the other recipes on the site are anything like this, I'll be returning in the near future to see what to cook next. The following excerpt is my favorite:

Roasting the asparagus until it just changes color from a medium green to a dark green will result in tender but still somewhat crisp texture. Continuing to roast until some light browning appears will provide a mushy and somewhat limp texture with a heightened flavor. Continuing to roast will dehydrate the asparagus and result in a fibrous mass in the shape of blackened asparagus.


Actually this is a relevant warning for me, as I tend to roast veggies for a long time. Most seem to like it. I roasted for about 13 minutes and it was quite delicious!