Asparagus...asparagi I love to trim asparagus of their tough stems by breaking them off naturally. Hold from below the tip and the bottom and bend until they break. Then lay them on a baking sheet, drizzle with extra virgin olive oil, sprinkle with sea salt (the large coarse variety or kosher salt), and roast until done (at 350° for about 30 minutes). Serve with shaved Parmesan cheese, and if you have some traditional balsamic vinegar, add a drizzle! Or some lemon juice. Top with toasted pine nuts. To make this a full meal or a main course, serve a fried egg on top. Give you any ideas? Click here to return to the Primavera newsletter. NEWSLETTERS Primavera Tuscan Chocolate Valley I Scream, U Scream, We All Scream for...Gelato! Slow Food, Slow Travel Sagre, Sagre, Sagre! Tuscan Virgins Fall Festivals La Notte di San Lorenzo Fireflies & Fireworks I Love EWE! Andrea's Christmas Dinner Addio Bistecca alla Fiorentina! Guelfa e Ghibellini Tartufi, Feste & Sagre Piatti del Buon Ricordo COMING SOON! Carrara: Marble & White Prosciutto