ingredients:
1 small bunch asparagus (at least 5 stalks for one person)
olive oil
coarse salt (and fresh ground black pepper if you like)
instructions:
preheat oven to 425 F
Rinse asparagus in cold water and snap off the blunt ends – they will flex and break off above the woodiest part.
Lightly grease a shallow baking dish with olive oil. Arrange still damp asparagus on the baking dish in a single layer. Drizzle lightly with olive oil, turn with hands to toss. Sprinkle evenly with salt (and pepper).
Bake on the middle rack of a 425 degree oven for 10-12 minutes, stirring halfway through. The tips may brown a tiny bit but remove if anything starts to burn.
Serve warm or cool. The flavor is fantastic, but if you’d like to try something different, drizzle with a tiny bit of balsamic vinegar.
These are so good as leftovers! Eat as-is or cut up and toss in a salad.
time: 15 minutes
difficulty: easy
double-able: hells yes!
