Asparagus is probably my favorite vegetable of all times. When we were at Heritage Park Baptist Church, I thought about planting asparagus, but the average stay for ministers at the time was about 2 1/2 years. It takes two years to get asparagus to the point that you can harvest. I decided not to plant. We stayed at H.P.B.C. for 20 years. Oh the thought of how much asparagus I could have had during those years.
(2-4 servings, depending on how much you like asparagus)
1 pound asparagus, cut off woody ends of stalks, then cut into 2 inch pieces
3 tablespoons extra virgin olive oil
8 large cloves fresh garlic, each sliced into 3-4 pieces
salt and fresh ground black pepper to taste
Break off the woody end of one piece ofasparagus; use that as a guide to tell where to trim the other pieces. Cut off woody ends, then cut asparagus into 2 inch pieces. Cut each large garlic clove into 3-4 slices. Put asparagus, garlic, and olive oil into large ziploc bag and let garlic marinate 1-2 hours. (You can skip this step, but the asparagus will be more garlicy-tasting if you marinate it.)
Preheat oven to 450 degrees F. Place asparagus on a large cookie sheet and season with fresh ground black pepper and salt. Roast until asparagus is slightly softened and edges are starting to brown slightly, about 20 minutes. Serve hot.