I don’t feel like it violates copyright to offer you this asparagus recipe because it’s quite simple.

Roasted Asparagus with Olive Oil and Salt

1 1/2 lb asparagus tough ends snapped off

2 tablespoons extra-virgin olive oil

Salt

1. Preheat oven to 450 degrees.
2. Place asparagus in large baking sheet. Drizzle olive oil over the spears and toss gently to coat from end to end. Place the spears in a single layer.
3. Roast in the oven until the asparagus are lightly browned, 12 to 15 minutes. Shake the pan once or twice within that time to turn the spears.
4. Transfer asparagus to a serving platter and sprinkle with salt.

This meal can be served hot, warm or at room temperature.

I used only 1 lb asparagus so reduced the amount of olive oil I used.

I heated the asparagus in a glass baking dish. You can get a glass baking dish on the cheap in a dollar store. They can be bought at a dollar store in various sizes.

Again: the scallops take only at most 10 minutes to saute in a pan and are a good source of Omega-3 fatty acid.

Total time for this late spring healthful dinner: 15 minutes to cook.