Roasted Asparagus

I've had asparagus in many forms: soup, curry, blanched, boiled, and so on. But my very, very favorite recipe for asparagus is one that I made again today: oven-roasted asparagus with garlic. There is a marvelous flavor to asparagus when it's slow roasted in the oven that makes it hard to stop picking up just one more piece ... and then another ... and popping it into your mouth.

You wanted the recipe, didn't you? Here it is:

4 bunches of asparagus
chopped garlic (I buy a jar of chopped garlic and keep it in the fridge for times like this)
olive oil
salt

Preheat oven to 250 degrees.

Prepare the asparagus by bending it until it snaps. Save the softer lengths and discard the woody lengths.

Chop the asparagus in 1- to 2-inch lengths. Lay it out in a couple of baking pans, just deep enough to cover the bottom of the pan.

Sprinkle chopped garlic across the asparagus. Be fairly generous.

Drizzle with olive oil.

Sprinkle with salt, then pop the pans in the oven.

Turn/stir and re-spread the asparagus about every half hour until done.

Eat while still warm. Yum.