By David Cohen

The asparagus at our local markets is looking mighty fine these days, and just in time for Easter. Whether you’re planning an intimate meal with your fellow self-isolationists or a larger virtual one, no need to fuss over the veggie. One of my favorite ways to make asparagus is also one of the easiest.

Preheat your oven to 400 degrees and cut off the coarse bottom ends from the asparagus spears. Place in a large, shallow Pyrex or on some parchment-lined cookie sheets.

Drizzle with a little bit of olive oil and then toss until it’s well coated. Generously salt and pepper and roast for approximately 10 to 15 minutes depending on the thickness. I like it best when it is just starting to char at the tips.

You can stop there without feeling like an underachiever. It’s delicious as is, right out of the oven or at room temperature. But if you’re looking for a bit more, a big squeeze of fresh lemon juice, or some grated Manchego or parmesan would work well.