Roasted Asparagus

🧂 Ingredients

• 1 pound fresh asparagus

  medium thickness
• 1 to 2 teaspoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

• 1 Preheat oven to 450° F. Snap off tough ends of the asparagus (bend the asparagus
  sharply at the base and it will snap at just the right place) and discard the
  ends. Trim the ends with a knife for a more refined look, or just use as-is.
• 2 Place asparagus on a rimmed sheet pan and drizzle with enough olive oil to just
  lightly coat the asparagus. Sprinkle with salt and pepper, and then fold until
  all asparagus is lightly coated with oil. Spread asparagus in a single layer on
  the pan.
• 3 Roast in the oven until the bases of the thickest asparagus spears pierce
  semi-easily with a fork. Take care to not over-cook. I prefer asparagus that is
  a medium thickness, which takes 9-12 minutes. Thinner asparagus will take less
  time, thicker asparagus will take more time.
• 4 Serve roasted asparagus straight from the sheet pan or transfer to a platter.
  Season with additional salt & pepper if desired.

Nutrition Info