Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus (about 1 lb.)- thicker, larger stalks work best
  • Extra virgin olive oil
  • Salt
  • Black pepper

Instruction

  • Preheat oven to 450 degrees F. Wash asparagus and pat dry. Trim off the tough, thick end of each stalk (in larger stalks this tough end may extend higher than on thin stalks). Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus generously with salt and pepper. Place in the oven.
  • Roast the asparagus for 12-15 minutes. You will know they’re done when the asparagus turns bright green, the stems are tender, and the tips of the asparagus begin to get crisp from roasting. Small or very thin stalks may take less than 12 minutes to roast. Serve hot.