- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.
Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Marcela Valladolid
Recipe courtesy of Anne Burrell