This recipe is so easy, and I can’t believe how long it took me to realize how delicious roasted vegetables are.
- A bunch of asparagus — I like it really thin
- Olive oil
- Sweet smoked paprika
- Salt and pepper
- Manchego (optional)
Heat your oven to 425º. Snap the ends off the asparagus. Toss in olive oil, salt and pepper. Lay the asparagus onto a baking sheet and sprinkle liberally with paprika. Roast for 10 minutes.
Sometimes I like to grate some Manchego or Campo de Montalban cheese on top right after it comes out of the oven.