Ingredients
- 1 bunch Asparagus
- 4 Tablespoons (up To 5 Tablespoons) Olive Oil
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
Preparation Instructions
Preheat oven to 425 degrees.After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
2 comments:
I love asparagus cooked this way. It is my absolute favorite food in the whole world.
Try it with Mozzarella and Romano cheeses sprinkled on top of what you already described. The cheese comes out melty hot with just the right amount of browning as well...
I use the cheese to tell when to take the asparagus out of the oven.
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