Spring

People say we don't have seasons here in San Diego, but we do!  Spring here just happens to be a lot like winter.  And Summer.  Still, every April, I get the same feeling of lightness and renewal as I did growing up in Northern California, only instead  mud and dirty snow clinging to the side of the road, we enjoy the 80 degree weather with our

Asparagus

Butterflies

And baseball

I always roast asparagus.  Not very creative, I know, but it is so simple and quick, and it brings out everything that is good in this oft-ruined vegetable.  One recent guest called it a revelation.  A revelation!  I'm not sure about that, but it is really delicious.  Even better when dipped in compliments and garnished with feelings of superiority. 

I buy the thinnest asparagus I can find and try to eat it within two days.  Preheat oven to 450.  Rinse and snap off the ends.  Place asparagus on lined (or not, your choice) baking sheet, drizzle with olive oil, sprinkle generously with sea salt and freshly ground pepper, toss with your hands to coat, and pop into the oven for about 15 minutes.  The time will vary depending on the thickness, but you want the ends to get just brown and crisp.  That's it!