Asparagus now comes from Mexico, so it is a lot fresher then the product that you get over the fall/winter period. I like it roasted because you don’t lose any flavor, unlike when you boil or steam it. Toss the spears in some olive oil, sea salt, black pepper and some Fini Balsamic Vinegar. Place them on a baking sheet and roast for 8-10 minutes in a 350 oven or until it is limp. This can be done ahead of time, because it is great at room temp too!