This is our favorite way to eat asparagus. In our house, the rule is that asparagus is one item you can eat with your fingers. We have a great time picking it up off of our plates and eating it “tip to tail”. This recipe works great with fresh green beans also.
Ingredients:
- 2 pounds asparagus, washed and trimmed
- 1-2 tspn good quality olive oil
- Salt and ground pepper to taste
Preparation:
- Preheat oven to 425 degrees.
- Place the asparagus in a 13x9x2 pan. Sprinkle the teaspoon of olive oil over the top.
- Shake the pan vigorously to ensure even coating of the spears. Add salt and pepper to taste.
- Roast the asparagus until tender, approximately 15 minutes. Serve fresh from the oven.
- Leftovers are a great topping for green salads.
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