Roasted White Asparagus

White asparagus grows underground, as opposed to the better known green stalks. Since these ivory edibles never see the sun, the plant's chlorophyll doesn't photosynthesize in a traditional manner activating the green pigment. What I like most about white asparagus is the lack of woodiness that the green stalks have and therefore a more tender and velvety final product is possible.

Ingredients

• 2 lbs. white asparagus spears, washed
• 1/2 Teaspoon minced garlic
• 1/3 Cup olive oil
• 2 tablespoons fresh lemon juice
• 1/2 Teaspoon salt

Directions

• Preheat oven to 450 degrees. Trim about 1 inch off bottom end of asparagus spears and place in a 9 x 13 baking dish.
• Whisk together garlic, oil, lemon juice, and salt in a small bowl. Pour mixture over asparagus spears and turn spears to coat.
• Cook for about 8 minutes until spears are roasted. Remove from heat and arrange on a platter. Pour remaining juice from pan over asparagus and serve hot or at room temperature.

  Makes 4 to 6 servings