Perfect summer evening food!
Trim the asparagus, toss with olive oil, salt and pepper and roast for 10 minutes at 425º. I like to roast my beets. Give ’em a quick wash, pierce a few times with a sharp knife and then wrap in foil – as a bonus you can drizzle them with olive oil and a sprinkle of sea salt.
Roast in a 375º oven for 25 minutes to an hour depending on the size and quantity of beets. Smaller and fewer, shorter amount of time. Let them cool once they are done and then the skin should slip off, or you can use a knife to peel off the skin.
Quarter, drizzle with olive oil and/or vinegar and top with fresh goat cheese. Serve with crusty bread!