Tangy Roasted Asparagus

Spring vegetables: so hot right now.



And by hot I mean hot... and cheap, and in season.

These only took five minutes to cook!

asparagus spears
olive oil
white mustard seeds
dried chili flakes
fresh lemon juice
fresh lemon zest
salt and freshly ground pepper to taste

I tossed all parts together except the salt and lemony bits, laid them out on aluminum foil and roasted them for five minutes at 400 degrees.

Most vegetables, and especially asparagus spears, get insanely bright green when they first begin to cook. Here's a neat rule of thumb for any time you roast, grill or steam your veggies: take them off the heat when their color is at its most vibrant, and you'll get the highest concentration of nutrients, not to mention the best flavor. A friendly tip from your neighborhood Vegetable Mine. :)