Roasted asparagus with burrataAsparagus might be available in supermarkets all year long, but they are never as sweet and delicious as when you buy them from your local farmer or pick them from your own garden.

Here in the northeastern United States, this year’s crop has been particularly good due to the superb spring weather we’ve been having. The result: tender stems with high sugar content and loads of flavor.

So for the last several weeks, asparagus has been a main ingredient for many of my recipes: delicate soups, crunchy salads, melt-in-your-mouth tarts, creamy risottos and buttery pasta sauces.

No matter how fanciful the recipes they inspire might get, I adore the simple technique of roasting asparagus with a little olive oil and salt. The tips get browned and intensely flavorful while the stems remain crunchy. (Take a peek at this video for a demonstration of the roasting technique and for another great recipe.)

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