Sometimes I don't feel like arguing with Clive. I love to cook and I thought I'd share my simple recipe for roasting asparagus. It's that time of year to get the best, freshest stalks. Wash and break each stalk off where it will. Or do it the lazy way -- break off one stalk, measure it with the rest and cut them at the same spot. (This doesn't work as well with the big stalks that come on later in the year. Those you have to break individually.)
Lay the stalks in a roasting pan -- 1 pound in a 9x13-inch, 2 pounds in a 15x10-inch -- drizzle them with olive oil and sprinkle with salt. Roast at 350 degrees about 10 minutes. Take them out as soon as the aroma of cooked asparagus escapes from the oven and they're a bright green color.
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