Preheat oven to 375.

2 bunches asparagus, trimmed
1 tbs olive oil (we suggest Monte Vista Organic Extra Virgin)
Salt and pepper to taste
1 tbs parsley, chopped

Toss asparagus with olive oil. Season lightly with salt and pepper.

Roast on a sheet tray for 8-15 minutes, depending on thickness. Garnish with parsely and serve with your favorite fresh fish.

Pair with Dono dal Cielo 2009 Chardonnay.

From Placer County Real Food from Farmer’s Markets by Joanne Neft with Laura Kenny.