This is one of those recipes that isn’t really a recipe, but it is totally my favorite way to eat asparagus. Just asparagus, drizzled with a little olive oil, seasoned with salt and pepper, and roasted in the oven. I can eat the whole bunch of asparagus all by myself. So quick, so easy, and pretty much fail proof.
1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and Pepper
1. Preheat oven to 400 degrees.
2. Lay trimmed asparagus out on a jelly roll pan. Drizzle with olive oil. Season with salt and pepper.
3. Roast in the oven for about 10 minutes, until crisp tender.
Asparagus is delicious, but it if prepared incorrectly you can end up with some tough ends to chew. The problem is you can just chop off the ends, because each stalk will become “woody” at different points. When trimming your asparagus, simply grasp Each end of your stalk and bend gently. The asparagus will naturally snap off where the good part ends and the woody bottom part begins. You’ll never have to worry about getting a tough, chewy piece of asparagus again!