Serve roasted asparagus alongside a fish, pork or beef meal.

To prepare asparagus, first rinse them well under water. Place on a towel to dry completely, meanwhile trimming the ends of the woody stalk by snapping them. They will usually break easily and naturally where the tender stalk begins. I like to season the asparagus directly in the baking sheet with a drizzle of oil, then tossing the asparagus to ensure they are coated evenly with the oil. A generous sprinkle of salt and pepper is next and into the hot oven they go.