We finally had some warm weather here at home, and I asked Don to cook out on the grill. I made some pineapple salsa and curry rice, and then sprinkled the boneless chicken thighs with some jerk seasoning. While the chicken was cooking, I roasted the asparagus.
I have to admit that this was the first time I've EVER bought fresh asparagus. I've had it in restaurants and really enjoyed it; but I'd never bought it and cooked it at home. It was very, very simple:
1. Preheat the oven to 400˚.
2. Put 2 tablespoons of olive oil onto a rimmed baking sheet.
3. Break each asparagus spear at the "tenderness" point - it'll break naturally and you can discard the woody ends. Place the spears in the pan, and use your fingers to roll each one in the olive oil until coated.
4. Sprinkle with salt and pepper, and roll again.
5. Roast for 10-12 minutes.