Roasted Asparagus

Makes 2–4 servings

Roasting the thicker stalks of asparagus brings out the best in this already delicious vegetable. Serve it as a side dish or put it on top of a salad.

1 bunch of asparagus, approximately 1⁄2 pound

1⁄8 cup olive oil

1⁄2 teaspoon of kosher salt, or your favorite fancy sea salt

Freshly ground black pepper

Put a medium sized shallow roasting pan in the oven and preheat the oven to 450 degrees.

Rinse the asparagus and dry completely. In a large bowl combine the asparagus with the olive oil, salt and pepper, toss to coat the asparagus with the olive oil and to evenly distribute the seasonings.

When the oven is up to temperature, carefully put the asparagus mixture into the hot pan, spreading it out into one layer. It will sizzle. Roast in the oven until the asparagus is soft and the ends are slightly brown and crispy, approximately 10–20 minutes, depending on the thickness of the asparagus.

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Categories Side Dishes