We're having a few friends over for a casual dinner tonight, and making a salmon dish from Real Simple (link below). En route to Whole Foods this morning on the way to work, I thought of how lovely asparagus can be at this time of year, and sure enough there were beautiful trim stalks on sale. I grabbed them, thinking I'd blanch them, but then thought I might roast them along with the red onions and fennel in the recipe.
My question - I haven't roasted asparagus before, but I assume that they won't need very long. I'm thinking of adding them along with the salmon for the last 20 minutes of cooking. Sound about right? Thank you!