- 1 ½ pounds medium-thick asparagus
- 2 teaspoons olive oil
- Coarse salt and freshly ground pepper
- Oven roasted asparagus
- Preheat oven to 475°. Prepare 1 ½ pounds medium-thick asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with 2 teaspoons olive oil; season with coarse salt and ground pepper.
- Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness).
Tips/TechniquesRINSE AND SNAP: The tender tips can be especially sandy; holding bunch upside down, gently swish them in cold water. Then to snap off the tough woody bottoms, bend the stalk at the natural breaking point (where the color changes from white to green), 1 to 2 inches from the base.